Crunchy shortbread with hazelnut butter

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I love experimenting with shortbread doughs and if you look in my cooking blog, you’ll find lots of them! Here, the fact of making a hazelnut butter, changes completely the taste and the texture of the shortbread. With a touch of vanilla and salt, they are irresistible! The texture is a bit similar to the montecaos I had previously posted. These shortbread will keep for a very long time without any problem in an airtight box.

Ingrédients :

• 230g of soft butter
• 120g of caster sugar
• 315g of T55 flour
• 1 teaspoon of liquid vanilla
• 1/4 teaspoon of salt
• a little pink salt for the top of the shortbread

Instructions :

Put the butter in a saucepan over moderate heat.

Bring it to a boil.

And let it turn a beautiful amber color. Then pour it into a container.

Let stand 20 minutes before adding vanilla, sugar, salt and flour.

Blend quickly with a spoon or food processor. When the dough is homogeneous, it is ready!

Make 20g balls and flatten them slightly. Put a little salt on top.

Bake for 20 minutes at 170°C.

Let cool completely, then store in an airtight box.