Nutella

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.

Ingredients:

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

Method:

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!