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1
This time, I used fresh hazelnuts with the shells intact.
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2
Spread the hazelnuts out on a baking sheet and roast in the oven at 160C(320F) for about 10~15 minutes.
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3
Once the hazelnuts have cooled, use pliers, etc.
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4
to remove the shells.
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5
(It's okay if a bit of the brown shell remains.
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6
It'll make it more flavorful.)
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7
Chop the nuts up in a blender or food processor until powdery.
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8
Make the shortbread dough.
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9
Cream the butter in a bowl with a wooden spatula.
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10
Mix in the powdered sugar in 2~3 parts, add the vanilla extract, and cream some more.
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11
Mix in half of the cake flour and the salt, add the milk, and mix until smooth.
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12
Add the remaining cake flour and the hazelnuts and mix using cutting motions.
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13
(It's okay if it remains a little powdery.)
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14
Put the dough into a resealable bag and close while pressing the excess air out.
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15
Press down to a 5~6 mm thickness and let chill in the refrigerator for at least 1 hour.
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16
Once chilled, cut the dough into 6 x 1.5 cm rectangles and bake at 120C (250F) on your oven's top rack for 1 hour.
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17
Let cool.
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18
Make the chocolate dip.
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19
Combine the ingredients in a heatproof dish and heat in the microwave at low power for 1 minute, mixing occasionally.
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20
Dip the shortbread in the chocolate dip and let dry on top of plastic wrap to finish.
