Shortbread with hazelnuts (Fairytale: The Nutcracker)

Name: Shortbread with hazelnuts (Fairytale: The Nutcracker)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 50
Ingredients: 250 g cold butter; 300 g Sugar; 350 g Flour; 1 egg (size M); 400 g Hazelnut kernels; 300 g Whipped cream; 7-10 Tbsp Cling film; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 50

250 g cold butter
300 g Sugar
350 g Flour
1 egg (size M)
400 g Hazelnut kernels
300 g Whipped cream
7-10 Tbsp Cling film
baking paper

Directions

1
Cut 250 g butter into pieces. Put it in a mixing bowl with 100 g sugar, flour and egg. Knead first with the dough hooks of the hand mixer, then quickly with your hands to a smooth short pastry. Form into a roll (4-5 cm Ø), wrap in foil and chill for approx. 30 minutes. Cut the dough into 3-5 mm thick slices and place them on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 20-25 minutes.
2
Let them cool down. In the meantime, roast the nuts in a pan without fat and remove. Caramelise 200 g sugar, pour on cream and simmer until the sugar is dissolved. Stir in the nuts and quickly spread them over the biscuits. Allow to set
3
30 minutes waiting time