Recipe for hazelnut shortcrust pastry, perfect for cookies and tarts.
Fragrant and with a distinct hazelnut flavor, this is the recipe made after purchasing a course with my reference pastry chef, Luca Montersino.
I’ve talked about shortcrust pastry when I published the basic recipe of the base shortcrust, so you know there are different types of pastries and also the methods of adding ingredients affect the final result (and if you haven’t done it yet or missed some detail, I suggest you go and read it).
But how do hazelnuts affect when we have to knead a shortcrust? We can use both chopped nuts and slightly coarser nuts; it depends on the recipe we have to make… but the fundamental rules are 2: never exceed the weight of the sugar and it’s better to use powdered sugar because it absorbs the oil released from the nuts better.
And since I love hazelnuts, I eat them even as a snack, I felt like kneading a nice hazelnut shortcrust pastry that will surely be the star of some excellent dessert.
Get ready to flood the kitchen with amazing aromas because hazelnuts, even during pulverization in the grinder, release an incredible scent!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 7 Minutes
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 474.07 (Kcal)
- Carbohydrates 48.69 (g) of which sugars 18.83 (g)
- Proteins 7.24 (g)
- Fat 28.42 (g) of which saturated 12.90 (g)of which unsaturated 15.04 (g)
- Fibers 2.35 (g)
- Sodium 15.07 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Yield for 550 g of hazelnut shortcrust pastry
- 2/3 cup toasted hazelnuts
- 1/2 cup butter
- 1/2 cup powdered sugar
- 1 large egg (equal to 1 medium)
- 1 2/3 cups all-purpose flour (or 00)
Tools
- Stand Mixer
- Grinder
Steps
– Pulverize the hazelnuts with 2 tablespoons of powdered sugar taken from the total and set aside temporarily. (adding sugar is to prevent the hazelnuts from releasing oil)
– Put the butter in pieces (it should not be too soft) and the powdered sugar into the mixer bowl; knead with the paddle attachment then add the whole egg and let it mix, kneading at low speed.
– Pour the sifted flour and powdered hazelnuts into the bowl; knead just enough to form many pieces then stop the machine and transfer the dough onto a sheet of baking paper. Compact to make the dough a single piece, then wrap it and place it in the fridge for at least 2 hours.
Storage:
The hazelnut shortcrust pastry can be prepared even 2 days in advance and stored in the fridge or freezer.
