A good way to "store" nuts---Nut shortbread
Overview
If you like nuts, you can try it, it’s super delicious! ! ! I used almonds and hazelnuts, but you can substitute any nut.
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Ingredients
Steps
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After the butter is softened, add sugar and salt
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Beat the butter, caster sugar and salt together with a whisk
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Add whole eggs one at a time
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Beat evenly each time before adding the next egg liquid
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After all the egg liquid has been added, beat with a whisk until a uniform butter paste forms
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Sift together the low flour and baking powder into the butter paste, then add the almond flour
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Use your hands to form a fluffy dough
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Pour the dough into the mold
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Press the dough with your hands and bake in the oven at 180 degrees for about 15 minutes
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Add caster sugar and vanilla extract to 70 grams of whole eggs
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Then grate in the lemon peel
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Beat evenly with a whisk
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Don’t grate the lemon peel too thinly, just like the one in the picture. You can taste the lemon peel when you eat it
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Then add coconut flour and chopped almonds
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Use a spatula to stir evenly
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Take out the baked dough. It doesn’t matter if it’s hot. You don’t need to let it cool. You can use it directly
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Pour the nut butter over the dough
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Spread evenly with a spatula
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Don’t crush the nuts too much. Flatten them and put them in the oven at 170 degrees for about 20 minutes
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Then there is the hazelnut spread, this one also has grated cheese, I prefer the one with cheese, it tastes more delicious
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Or stir all the filling materials together evenly
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Spread it evenly on the baked dough
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Take it out after baking
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After cooling, remove from the mold. Use a knife to score around the edges
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You can see the cheese shreds, but don’t tear the cheese into small pieces, so it tastes particularly delicious
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Let cool and then cut into pieces
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The nut shortbread is ready
