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Hazelnut short dough
I cooked this
Yield: Enough dough for
rectangular tarts, each measuring 3 11/16 inches by 43/16 inches by 1 inch high, each weighing approximately 3 ounces
The Dessert Architect
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In the bowl of an electric mixer outfitted with the paddle attachment, cream the butter until light. Add sugar and beat until well blended.
Add egg and mix to incorporate, scraping the bottom and sides of the bowl to ensure that the mixture is well blended. Add flour, salt, and crushed hazelnuts, mixing only until the flour disappears.
Remove the dough