Rosemary-Hazelnut Shortbread
These buttery, sweet-savory shortbread cookies pair well with any dessert wine. They can be made up to four days in advance and refrigerated in an airtight container.
Developed for Molesini Wine Club, the recipe is included in the wine shipment so members can make the dish to enjoy during their virtual wine tastings.
Rosemary-Hazelnut Shortbread
Makes 16 cookies
Prep time: 10 minutes
¾ cup (90 grams) skinned hazelnuts
1 generous tablespoon (15 milliliters) fresh rosemary, minced
¼ cup (25 grams) powdered sugar
¼ cup (50 grams) sugar
½ cup (113 grams) cold butter, cubed
¾ teaspoon (3.6 milliliters) salt
1 cup (136 grams) flour
1½ teaspoons (7.4 milliliters) fleur de sel or other flakey finishing salt
Directions
Preheat oven to 350° F (176° C). Butter an 8-inch x 8-inch (20-centimeter x 20-centimeter) square pan and line it with parchment paper, leaving an overhang on two sides to easily lift the cookies from the pan.
In a food processor, pulse hazelnuts, rosemary, and both sugars until the hazelnuts are ground into small pieces. Add butter, salt, and flour.
Pulse until dough comes together.
Use your fingers to pat the dough evenly into the pan. Prick dough in five or six rows lengthwise with a fork. Sprinkle finishing salt over dough.
Bake in the middle of the oven for 20 to 25 minutes until golden brown. Remove and cool for 10 minutes. Lift parchment from pan and set cookies on the counter to cool another 10 minutes.
Cut cookies with a sharp knife into halves, lengthwise and widthwise, then half each again so you have 16 cookies. Cool completely before serving or placing in airtight container and refrigerating.
Steps 1, 2
Steps 3, 4
Steps 5, 6
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
