Secrets
- Toast and cool the hazelnut flour before adding it to the dough.
- An even 5 mm thickness so the whole batch bakes at the same pace.
- Let them cool on a wire rack: steam escapes and they stay nice and crisp.
Toasting the hazelnut flour for five minutes in a skillet before adding it to the dough changes everything: the aroma of toasted hazelnuts fills the whole kitchen.
The dough rolls out without sticking and cuts easily with a cookie cutter or a glass into leaves, acorns or rounds.
Step-by-step recipe check off as you go
Toast the hazelnut flour
In a dry skillet, toast the hazelnut flour for 4 minutes over medium heat, stirring as soon as it smells of toasted hazelnuts, then let it cool.
Popotam's tipTransfer it right away to a cold plate: in the hot skillet, it would keep cooking.Make the dough
Mix the flour, cooled hazelnut flour, sugar and fleur de sel. Rub in the softened butter until sandy, then add the egg. Shape into a disc and chill for 20 minutes in the fridge.
Cut out the cookies
Preheat the oven to 180 °C (350 °F). Roll out the dough to 5 mm thick and cut out the cookies. Place them on the baking sheet lined with parchment paper.
Bake until the edges are golden
Bake for 12 to 15 minutes at 180 °C (350 °F): take them out as soon as the edges are golden, they will firm up as they cool.
And there you go, it's ready
Check off every step to fill the cookie tin.
Secrets for crisp shortbread cookies what makes all the difference
Storage and make-ahead
In an airtight cookie tin, they stay crisp for up to 10 days.
Variations
- Dip half of each cooled cookie into melted dark chocolate.
- A teaspoon of cinnamon or cocoa powder in the dough.
- Make sandwich cookies with a spoonful of chestnut spread between two cookies.
Frequently asked questions
Pourquoi mes sablés s'étalent-ils à la cuisson ?
Le beurre était trop chaud : passe la plaque de biscuits découpés 10 minutes au frigo avant d'enfourner.
Peut-on congeler la pâte crue ?
Oui, façonnée en boudin dans du film : il suffit ensuite de couper des rondelles de 5 mm et d'enfourner.
Comment remplacer les noisettes ?
Par de la poudre d'amandes ou des noix finement mixées, en gardant exactement les mêmes poids.
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