Hazelnut Shortbreads Dipped in Chocolate & Sprinkled with Sea Salt

For the shortbread:

• 1½ sticks unsalted butter, softened
• ⅓ cup superfine sugar
• 1 tsp vanilla extract
• 1 egg yolk
• 1⅔ cups all-purpose flour
• ⅓ cup cornstarch (or rice flour for extra crispness)
• ¾ cup hazelnuts, toasted and finely ground
• Pinch of sea salt

For finishing:

• 5 oz dark chocolate (70% cocoa), chopped
• Sea salt flakes, for sprinkling

Here’s How:

1. Toast and grind the hazelnuts: Preheat oven to 350°F (180°C). Toast the hazelnuts for 8-10 minutes until fragrant. Cool, then grind finely (but not to a paste).
2. Make the dough: Cream the butter and sugar together until pale and fluffy. Mix in the vanilla, then stir in the flour, cornstarch, hazelnuts, and salt until it forms a soft dough.
3. Shape and chill: Roll the dough into a log (about 2 inches thick) or pat flat and cut into rounds or fingers. Chill for 30 minutes before slicing ½ inch thick.
4. Bake: Place on a parchment-lined baking sheet and bake at 340°F (170°C) for 12-14 minutes, or until lightly golden around the edges. Cool completely on a rack.
5. Dip and decorate: Melt the chocolate gently over a pan of simmering water. Dip half of each cookie, lay on parchment, and sprinkle lightly with sea salt and chopped hazelnuts. Leave to set.