Shortbread with cinnamon blossom
For the dough
Ingredients
- 100 g sugar
- 150 g Butter
- 1 tsp ground cinnamon blossom (e.g. from Ingo Holland)
- 0.5 tsp salt
- 150 g flour
- 100 g ground hazelnuts
- 150 g sugar
- 1 tsp ground cinnamon blossom
Method
- Beat sugar, butter, cinnamon blossom and salt in a food processor with a whisk until light and fluffy.
- Add the flour and hazelnuts all at once and mix with a dough hook to form a dough.
- Shape the dough into a rectangle and chill thoroughly.
- Then roll out the dough to about 1.5 cm thick and sprinkle it thickly with the cinnamon blossom sugar mixture.
- Bake the shortbread in a preheated oven at 180 degrees for about 10 minutes, then remove it from the oven.
- While still warm, cut the dough into 3 x 3.5 cm squares with a knife and arrange them on the baking sheet. Then bake for another 5–8 minutes until golden brown and crispy.
ground cinnamon blossom (e.g. from Ingo Holland)
