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1
Place 1/2 stick of butter (4 tablespoons) in small saucepan over moderate heat.
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2
Melt and cook until butter stops foaming, smells toasty and begins to brown, about 10 minutes.
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3
The browner the butter, the deeper the flavor, but don't let it blacken or burn.
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4
Set aside to cool to room temperature.
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5
Place the remaining butter (12 tablespoons) in a bowl.
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6
Using an electric mixer or wooden spoon, beat until creamy.
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7
Add the sugars and salt and continue to beat until light and fluffy.
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8
Add the egg yolk, vanilla and cooled brown butter.
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9
Mix to combine.
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10
Then add flour, 1 cup at a time, and stir with a wooden spoon to combine.
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11
Chill the batter for 20 to 30 minutes.
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12
Preheat oven to 350 degrees with oven rack in the middle.
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13
Butter a 10-by-15-inch jelly roll pan.
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14
Divide dough into 8 rough portions and arrange them evenly in the pan.
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15
Press dough into an even layer to fill the pan.
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16
In a small bowl, beat the egg white with a pinch of salt.
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17
Brush mixture evenly over the dough.
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18
Sprinkle hazelnuts over the top; press down lightly.
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19
In another small bowl, combine 2 tablespoons sugar with the cinnamon and nutmeg and sprinkle over nuts.
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20
Sprinkle fleur de sel or sea salt over the top.
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21
Bake, rotating the pan once halfway through baking, until golden brown and crisp, about 25 minutes.
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22
Let cool for 10 minutes and cut into 1- to 2-inch squares or diamonds.
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23
Transfer to a cooling rack.
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24
Melt chocolate in a metal bowl set over a pan of simmering water.
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25
Using a very small-tipped pastry bag or the tines of a fork, drizzle the chocolate over the tops of the shortbreads.
