Today I will give you another French pastry basic recipe: the hazelnut shortbread pastry.
Simple, tasty, this pastry will add the extra “je ne sais quoi” to your desserts!
You can use this hazelnut shortbread pastry for almost any kind of tart (fruits, chocolate, caramel, etc), you can use it to make shortbread cookies for Christmas, Easter or simply for your coffee or teatime cookies!
Of course, it will be a delicious structure for the trendy Number Cakes, with a tasty ganache or cream, fruits, chocolates, meringue or any other yummy decoration! And I even give you a good website to find number stencils for print in order to make amazing number cakes.
No more waiting. The recipe, Chef!
Hazelnut Shortbread Pastry
- 230 g flour
- 3 g baking powder
- 130 g butter at room temperature
- 50 g ground hazelnut
- 1 pinch of salt
- 125 g iced sugar
- 2 egg yolks (approx 40 g)
If you use your Thermomix machine, put all the ingredients in the bowl and mix 20 seconds at speed 6. You can use your spatula to ease mixing.
If you use any other kind of food processor, put first the flour, salt, baking powder, hazelnut powder and sugar.
Cube the butter and mix medium speed until it resembles breadcrumbs.
Add the egg yolks until it comes together.
If you keep your pastry in the fridge, wrap it in clingfilm to avoid any drying.
For immediate and easy roll out, place it between 2 sheets of baking paper.
If you make hazelnut cookies with this recipe or number cakes, spread your pastry, make your shapes and bake 13-15 minutes at 180 degrees. You can also make this recipe with almond powder. If your pastry is too crumbly, add one or two tablespoons of milk.