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Hazelnut Shortbread Cookies

daringgourmet.com · 2013 · 24

Against 433 shortbread recipes

More salt than 78% of recipes.

See how all 433 shortbread recipes compare →

Get the method at daringgourmet.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.

  • More salt than 78% of recipes: 1.1% of the flour weight against the typical recipe's 0.4%, about 3 times as much.
  • Sugar in the middle half of recipes: 47% of the flour weight against the typical recipe's 40%.
Butter: 90%, 66th percentileSugar: 47%, 68th percentileStarch: 0%, 42nd percentileSalt: 1.1%, 81st percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 cup plus 2 tablespoons all-purpose flour≈ 141 g
  • 1/2 teaspoon baking powder≈ 2.3 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1/2 cup unsalted butter (, at room temperature)≈ 114 g
  • 1/3 cup sugar≈ 67 g
  • 1 tablespoon hazelnut oil≈ 14 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 1/2 cup raw whole hazelnuts≈ 60 g
  • 3 tablespoons cocoa powder ((if making chocolate hazelnut shortbread))≈ 16 g

flour 141 gbatter 419 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.

  • Butter90% · 66th percentile
  • Sugar47% · 68th percentile
  • Starch0% · 42nd percentile
  • Salt1.1% · 81st percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
10 to 15 minutes
median 18 minutes

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