The Hazelnut Shortcrust Pastry is a variant of the classic shortcrust pastry. The preparation is as simple as the classic one, but it uses two parts of all-purpose flour and one part of hazelnut flour. With this dough, you can create cookies and tarts, and given the presence of hazelnuts, the perfect match is hazelnut cream and chocolate.
Other recipes
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 6 for a 9-inch mold
- Cuisine: Italian
- Seasonality: All seasons
- Energy 459.90 (Kcal)
- Carbohydrates 46.15 (g) of which sugars 22.30 (g)
- Proteins 7.45 (g)
- Fat 28.72 (g) of which saturated 11.65 (g)of which unsaturated 6.56 (g)
- Fibers 1.32 (g)
- Sodium 80.05 (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
- 1 2/3 cups all-purpose flour
- 1 cup hazelnut flour
- 2/3 cup brown sugar
- 1/2 cup butter
- 1 egg (medium)
- 1 pinch fine salt
Tools
- Bowl
- Pastry Board
- Food Scale
Steps
In a bowl, pour the sifted all-purpose flour and hazelnut flour. Add the butter, knead to form a sandy texture, and mix in the sugar.
Add the whole egg, a pinch of salt, and continue kneading. Form a dough ball, wrap it with plastic wrap, and let it rest for 15 minutes before using it. If you want to use the dough the next day, I prefer to let it rest after rolling it out with a rolling pin in a circle or rectangle rather than as a ball, making it easier to use later.
