Hazelnut Shortbread

Yesterday I showed you how to make nut milk. A byproduct is the leftover nut pulp or meal. There are plenty of recipes that require various nut meals but for a sweet treat you can’t beat shortbread. This recipe uses hazelnut meal which was the nut I used in yesterday’s nut milk tutorial.


250g butter, at room temperature
120g pure icing sugar, sifted
leftover hazelnut meal (or about 120g dry meal)
230g plain flour
200g Nutella Hazelnut Spread


Preheat oven to 180°C (or 160°C fan forced). Line 2 baking trays with baking paper.

Beat the butter and sugar in a large bowl until pale and creamy. Add the hazelnut meal and flour and fold to combine. Spoon the mixture into a piping bag fitted with a 1cm-diameter fluted nozzle.

Pipe small spirals of dough, about 2.5cm wide, onto your baking trays.

Bake in oven until golden (approximately 10-15 minutes).

Transfer to a wire rack to cool completely.

Spread the bases of half the shortbread with the Nutella.

Top with the remaining shortbread, base-side down.

Repeat. Then enjoy your delicious creations!