Caroline's Brown Butter Hazelnut White Chocolate Shortbreads
Caroline Schiff, the acclaimed pastry chef at , mastermind behind and the author of The Sweet Side of Sourdough (out November 30th) shares her recipe for Hazelnut Brown Butter Shortbreads, just in time for the holidays.
Hazelnuts meet brown butter in these toasty, cozy cookies, which can be made with any sourdough starter you have. As for special equipment? Put away the stand mixer because they come together quickly with just a bowl and a wooden spoon.
Yield: 24 cookies
Ingredients
1 stick (4 oz/114 grams before browning, 6 tablespoons/85 grams/ 3 oz after) browned butter, solidified at room temperature
1/2 cup (110 grams) active sourdough starter, 100% hydration
2 tsp vanilla extract
2/3 cup (80 grams) powdered sugar
1 tbsp (2 grams) finely chopped rosemary, from 1 large sprig
2 1/3 cup plus 1 tbsp (300 grams) all-purpose flour
1 tsp kosher salt
3/4 cup (86 grams) chopped, roasted and peeled hazelnuts
1/2 cup (85 grams) chopped white chocolate chunks
¼ cup Demerara or cane sugar, plus more as needed, for rolling
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Related product
The reBowl®
As featured in Architectural Digest and Food Network. The truly all-purpose reBowl is our go-to for mixing, serving, and storing. Buy a set of 3 and nest for easy storage. Plus, it’s BPA-free, dishwasher-safe and made from the same sustainable materials as our award-winning reBoards.
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