Sunday, February 19, 2012

Hazelnut &Olive Oil Shortbread

               There's a lot of fantasy about what Scotland is, and the shortbread tins and that sort of thing.
-Sean Connery

Well, this is not a Scottish shortbread, more Italian . Hazelnuts paired with another citrus.( I have left over HAZELNUT meal from my Nutella pound cake.) This time -lemon. This classic combo I also adore. The tart lemon, and buttery nuttiness. Sandy, light, a bit salty. The original recipe is all olive oil. I did add butter because I wanted to press then into shapes. I was afraid oil alone would not be enough. I also added all the lemon juice  into the cookie.vs using it as a glaze with powdered sugar. I bet this would  have add another layer to the cookie, as well as sharpening up the beauty factor. They r surprisingly delicious. A nice rainy day, hot tea and these :)

Hazelnut & Olive Oil Shortbread

 Adapted from : From: ArcaMax Publishing's "Variety Menu," by Faith Durand (2/12/2012)
(Faith Durand is managing editor of, a nationally known blog for people who love food & home cooking.)


1 1/4 cup hazelnut meal
3/4 cup A-P flour  ( I used wheat because it was all I had )
1/4 cup brown sugar
1/4 cup powdered sugar
1 teaspoon  fine sea salt
1 lemon, zested
2 tablespoon lemon juice
1 teaspoon vanilla
1/4cup extra-virgin light olive oil
1/4 cup unsalted butter

  • Heat the oven to 375ºF.
  • Cream butter with brown sugar, powdered sugar - until light
  • Stream in olive oil and continue to blend until mixed.
  • Add lemon zest, and juice, vanilla - mix until blended 
  • Whisk together the hazelnut meal, flour, salt . 
  • Mix dry  into wet oil, until dough pulls together off sides of bowl.   The dough will be sandy & quite crumbly
  • Roll the dough out onto parchment paper- approx-1/4-1/2 inch thickness.  I think thicker is better because how crumbly the dough is.
  • Cut with cookie cutter or hand cut into shapes. ( I used a simple large cutter. Anything too intricate will break when placing.) 
  • Sprinkle with Demara sugar ( optional)   or  glaze with lemon juice and powdered sugar- after baking
  • Bake for approx 7 minutes/ -on parchment paper- or  until edges are light brown. 


  • I will cut them a bit thicker. Shortbread should be FAT!
  • I will make the lemon glaze :)  
  • I'll have white flour ..LOL 
  • MAYBE I'll actually find my camera!!!!!!!!!!!!!!!!!!!!!!!!

black and white 


  1. Lovely, simply lovely...I agree, the lemon icing would have been an indulgent touch. Next time...

    Thank you so much for sharing...

    P.S. I've added your link to my sidebar so I remember to pop back in for more goodies:)

  2. I don't care if you call it scottish or italian - shortbread is shortbread. And I'd love to try out this recipe!