Try out this delicious recipe made for us during Mill City Cooks by Market Chef Beth Jones! Makes 24 about shortbread bars.
Hazelnut Rye Shortbread with Chocolate Spread & Berries
By Beth Jones
Ingredients
- ½ cup toasted Midwest hazelnuts from American Hazelnut Company
- 1 ⅔ cups all-purpose white flour from Baker’s Field Flour & Bread
- ⅓ cup rye flour from Baker’s Field Flour & Bread
- ⅓ cup brown sugar
- ¾ teaspoon coarse salt
- 2 sticks good quality local butter, ice cold, cut into chunks
- 1 jar Inkakaw Hazelnut and Chocolate Spread from San Jose Chocolate Minneapolis
- Strawberries, raspberries or blackcaps from Mary Dirty Face Farm, Prairie Hollow Farm or Twin Cities Berry Company
Instructions
Preheat oven to 325. Chop the hazelnuts in the bowl of a food processor until fine. Add the white and rye flours, sugar and salt and pulse several times until mixed well. Add the butter and pulse until the mixture forms fine crumbs. Do not overmix! The dough should look loose and crumbly and not form a solid ball.
Grease a 9 inch square pan, Pour in the hazelnut mixture and press into an even layer. Prick the dough all over with a fork, and then pre-cut the shortbread into rectangles. Bake the shortbread for 35-40 minutes or until golden brown. Allow to cool slightly. Recut the shortbread along the original lines while it is still warm.
Once the shortbread is cool, spread each cookie with Inkakaw hazelnut spread and top with sliced strawberries, raspberries, or blackcaps. Enjoy!
