Nutella...dark chocolate...shortbread...OH MY!!!
As a longtime follower of the unrivaled blog, Yummy Mummy Kitchen, the day Marina Delio's cookbook, The Yummy Mummy Kitchen, was released, I was in my kitchen patiently waiting, and listening for the sound of the UPS truck. I knew the truck would be carrying my much anticipated, pre-ordered copy from Amazon.
I anxiously ripped open the box! I was immediately drawn to the front cover and "100 Effortless And Irresistible Recipes To Nourish Your Family With Style And Grace," which couldn't have been expressed more appropriately! Style and grace...not only describes the cookbook, but also the author! A hand-signed bookplate from Marina (see bottom of post), which she graciously sent everyone with verification of their pre-order, arrived a few days later, and adorns the beautiful grass green inside front cover!
I literally created this "yummy" shortbread the day of my cookbook's arrival. A simple recipe, with ingredients already in my pantry, I put the rolls of dough in the fridge to chill, and went right back to browsing the gorgeous cookbook! Did you notice I said rolls? As in two! I doubled the recipe, knowing it was going to be fabulous, and had someone in mind to surprise with a special sophisticated baked gift!
Placing all the ingredients in a bowl, and mixing them up with my hands, as instructed, what a pleasure it was cleaning off my fingers afterwards! Yum!! The following morning, I removed the rolls from the fridge, sliced and baked!
Created with a couple of my best-loved ingredients, in one of my favorite cookie varieties, the distinctive hazelnut flavor of Nutella, the smooth, creamy chunks of deep, dark chocolate, and the tinge of saltiness from the fleur de sel (or sea salt), make this shortbread unforgettable.
Chocolate Hazelnut Shortbread is absolutely delightful...for the most elegant of occasions, a lovely gift, or to accompany an afternoon cup of espresso.
Until next time...mangia! xox
Chocolate Hazelnut Shortbread
Makes about 15 cookies
1/2 cup butter, at room temperature
1 1/4 cups all-purpose flour
1/2 cup nutella
1 ounce or 1/4 cup dark chocolate, chopped (I used Scharffen Berger 62% Cacao Dark Chocolate)
1 teaspoon fleur de sel, or a good-quality course sea salt
Create the Chocolate Hazelnut Shortbread:
In a medium bowl, mix all the ingredients together with your hands. Shape into a 2-inch wide log on a large piece of plastic wrap. Tightly wrap and refrigerate over-night, or at least 2-3 hours.
Preheat the oven to 350 degrees F, and line a cookie sheet with parchment paper. Using a sharp knife, cut the log into 1/4-inch slices. Place the slices on the cookie sheet and bake for 8 to 10 minutes. The cookies should be just set, not crisp. Cool on a wire rack.
After taking my photos, I tried a little something extra. Having a bottle of Frangelico on hand, an Italian hazelnut liqueur, I decided to create a Frangelico glaze, and drizzled it on half of my doubled recipe. This is definitely not necessary, but an added sweet deliciousness to the shortbread, for a little change of pace! :)
1 cup confectioners sugar
1 tablespoon + 1 teaspoon Frangelico
1 tablespoon milk (or another tablespoon Frangelico)
Whisk all ingredients together in a bowl. Add a little more or less of the dry or liquid ingredients to reach a desired consistency. Place the shortbread on a wire rack with parchment underneath to catch the drippings. Drizzle the Frangelico glaze over the shortbread, and allow to dry.