This time, I used fresh hazelnuts with the shells intact.
Spread the hazelnuts out on a baking sheet and roast in the oven at 160℃(320F) for about 10~15 minutes.
Once the hazelnuts have cooled, use pliers, etc. to remove the shells. (It's okay if a bit of the brown shell remains. It'll make it more flavorful.)
Chop the nuts up in a blender or food processor until powdery.
Make the shortbread dough. Cream the butter in a bowl with a wooden spatula.
Mix in the powdered sugar in 2~3 parts, add the vanilla extract, and cream some more.
Mix in half of the cake flour and the salt, add the milk, and mix until smooth.
Add the remaining cake flour and the hazelnuts and mix using cutting motions. (It's okay if it remains a little powdery.)
Put the dough into a resealable bag and close while pressing the excess air out. Press down to a 5~6 mm thickness and let chill in the refrigerator for at least 1 hour.
Once chilled, cut the dough into 6 x 1.5 cm rectangles and bake at 120℃ (250F) on your oven's top rack for 1 hour. Let cool.
Make the chocolate dip. Combine the ● ingredients in a heatproof dish and heat in the microwave at low power for 1 minute, mixing occasionally.
Dip the shortbread in the chocolate dip and let dry on top of plastic wrap to finish.
Story Behind this Recipe
I added some hazelnuts to my favorite shortbread!
If you are using store-bought hazelnuts, you can skip Steps 1~3. Please adjust the heating times in Step 11 according to your microwave. By adding honey to it, you will get a nice and glossy chocolate dip.