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Brown Butter Hazelnut Shortbread with Fleur De Sel recipe

Brown Butter Hazelnut Shortbread with Fleur de Sal.

Shortbread has never tasted quite so luxurious!Enjoy a piece with your favorite hot beverage.

Recipe: Brown Butter HazelnutShortbread with Fleur De Sel

1 cup unsalted butter (2 sticks), softenedbut still cool – divided use
1/2 cup granulated sugar
1/2 cup lightly packed light brown sugar
1/4 teaspoon salt, plus a pinch – divided use
1 large egg, separated
1 1/2 teaspoon pure vanilla extract
2 cups all-purpose flourTopping:
1 1/2 cups (6 3/4 ounces) chopped hazelnuts
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 heaping teaspoon coarse fleur de sel or sea salt*
6 ounces bittersweet chocolate**

  • Place 1/2 stick of butter (4 tablespoons)in small saucepan over moderate heat. Melt and cook until butterstops foaming, smells toasty and begins to brown, about 10 minutes.The browner the butter, the deeper the flavor, but don’tlet it blacken or burn. Set aside to cool to room temperature.
  • Place the remaining butter (12 tablespoons)in a bowl. Using an electric mixer or wooden spoon, beat untilcreamy. Add the sugars and salt and continue to beat until lightand fluffy. Add the egg yolk, vanilla, and cooled browned butter.Mix to combine. Then add flour, 1 cup at a time, and stir witha wooden spoon to combine. Chill the batter for 20 to 30 minutes.
  • Preheat the oven to 350ºF (175ºC)with oven rack in the middle. Butter a 10×15-inch jelly rollpan.
  • Divide dough into 8 rough portions andarrange them evenly in the pan. Press dough into an even layerto fill the pan.
  • In a small bowl, beat the egg white witha pinch of salt. Brush mixture evenly over the dough. Sprinklehazelnuts over the top; press down lightly. In another smallbowl, combine 2 tablespoons sugar with the cinnamon and nutmegand sprinkle over nuts. Sprinkle sea salt over the top.
  • Bake, rotating the pan once halfway throughbaking, until golden brown and crisp, about 25 minutes. Let coolfor 10 minutes and cut into 1 to 2-inch squares or diamonds.Transfer to a cooling rack.
  • Melt the chocolate in a metal bowl setover a pan of simmering water. Using a very small tipped pastrybag or the tines of a fork, drizzle the chocolate over the topsof the shortbreads.

    Makes about 3 to 4 dozen.

    *Look for coarse fleur de sel at specialtyfood markets or for sea salt at most supermarkets.
    **For the best chocolate flavor, look for bittersweet chocolatewith a minimum of 60 percent cocoa solids

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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