Hazelnut shortcrust pastry is one of my favorite variations of the classic shortcrust: crumbly, fragrant, and perfect for making rustic pies and delicious cookies, ideal to enjoy with tea or to gift as a heartfelt present.
Compared to the traditional shortcrust, this version is more aromatic thanks to the hazelnut flour, which you can also replace with almonds, walnuts, or pistachios to create new flavors each time.
The dough is prepared in a few minutes and, after resting in the refrigerator, it will be easy to roll out, shape, and bake.
I often use it to make filled pies with seasonal jams or indulgent desserts like my Nutella Biscuits Pie, which has a crumbly base and a filling that always wins everyone over.
And if you’re looking for another simple but irresistible idea, also try the shortcrust sablé, a buttery and delicate base perfect for elegant cookies.
This hazelnut shortcrust pastry is my tested version, the one I make every time I want to bring a genuine dessert to the table, filled with the fragrance of home and tradition.
Below you’ll find the step-by-step recipe with all my pastry chef tips.
Try it too and let me know in the comments what you made with this dough!
See you soon, Susy 💛
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6/8
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 438.59 (Kcal)
- Carbohydrates 45.80 (g) of which sugars 18.23 (g)
- Proteins 6.99 (g)
- Fat 26.07 (g) of which saturated 13.40 (g)of which unsaturated 7.76 (g)
- Fibers 1.45 (g)
- Sodium 76.51 (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 for Hazelnut Shortcrust Pastry
- 2 cups all-purpose flour
- 1/2 cup hazelnut flour
- 1 egg
- 5.3 oz butter
- 1/2 cup sugar
- 1 tbsp vanilla extract
- 1/2 tsp baking powder
- 1 pinch salt
Tools
You will need
- 1 Bowl
- 1 Spatula also called "Marisa"
- 1 Fork
Prepare the Hazelnut Shortcrust Pastry
In a bowl, mix the sugar, cold butter cut into pieces, and a pinch of salt with a fork.
Add the egg and combine with a pastry spatula.
Mix in the hazelnut flour, all-purpose flour, and baking powder.
Knead the dough with your hands until you get a compact ball.
Wrap it in parchment paper, flatten it slightly, and put it in the refrigerator for at least 1 hour.
Tips and Storage
You can store it in the refrigerator for 3-4 days or freeze it for future use. It’s also great for making breakfast or tea cookies. For an even more intense flavor, lightly toast the hazelnut flour before using it.
You can store it in the refrigerator for 3-4 days or freeze it for future use. It’s also great for making breakfast or tea cookies. For an even more intense flavor, lightly toast the hazelnut flour before using it.
You can store it in the refrigerator for 3-4 days or freeze it for future use. It’s also great for making breakfast or tea cookies. For an even more intense flavor, lightly toast the hazelnut flour before using it.
