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Chocolate Nut Shortbread Recipe

 

Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle of the oven.  Have ready a baking sheet that is either buttered or lined with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 minutes).  Beat in the vanilla extract.  In a separate bowl whisk together the all purpose flour, rice flour, and salt.  Add this mixture to the butter and sugar mixture and beat just until incorporated.

Transfer the dough to the baking sheet and form into an 8 1/2 inch (21 cm) round.  Gently press the chopped nuts and chopped chocolate into the dough. 

Place in a preheated oven and bake until it is golden brown, about 20 to 25 minutes.  Cool completely on a wire rack.

Note:  To toast pecans, walnuts, and almonds - Spread on a baking sheet and bake in a 350 degree F (180 degree C) oven for about 8 to 10 minutes.  The nuts are done when they are light golden-brown in color and fragrant.  Cool completely before using.  To toast hazelnuts - Spread on a baking sheet and bake in a 350 degree F (180 degree C) oven for about 15 minutes or until fragrant and the skins begin to flake.  Remove from oven and place the hot nuts in a dish towel.  Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins.  Let cool before using.  (Toasting the hazelnuts not only removes the bitter skins but also enhances the sweet, rich, buttery flavor of the nut.)

Shortbread Recipe:

1/2 cup (1 stick) (113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

1 cup (130 grams) all-purpose flour

2 tablespoons (15 grams) rice flour or cornstarch (corn flour)

1/8 teaspoon salt

3/4 cup (80 grams) toasted and chopped nuts (hazelnuts, pecans, walnuts, or almonds) (See Note)

1 ounce (35 grams) coarsely chopped semisweet, bittersweet, milk, or white chocolate (can also use chocolate chips)