Shortcrust pastry with hazelnut flour has a delicate and slightly rustic taste. It’s ideal for making pies, biscuits, and tartlets. Fill it with delicate creams based on whipped cream, hazelnut butter, or with a delicious crema bueno. Without a doubt, shortcrust pastry with hazelnut flour is one of my favorites. Have you ever tried it?
Not to be missed
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 1 pie of 9 inches or about 40 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/3 cups all-purpose flour
- 1/2 cup hazelnut flour
- 3/4 cup butter
- 1 cup powdered sugar
- 1 egg
Tools
- 1 Mixer Kitchen Aid Artisan
Steps
It’s important that the butter is cold from the fridge and cut into small cubes and that the eggs are at room temperature.
Put all the ingredients in the stand mixer and work with a paddle attachment until the ingredients are well combined and form a ball. Transfer it to the work surface, form a rectangular block, wrap it in cling film, and place it in the fridge for a couple of hours.
After the resting time, the shortcrust pastry will be ready to be used for cookies and pies.
You can bake the cookies at 356 °F in a preheated static oven or a pie at 356 °F, also in a preheated static oven, for 25/30 minutes.
Notes
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The recipe is a reworking of the many shortcrust pastry recipes I have tried and prepared over the years: you can find them in THIS collection.
