Ingredients:
3 cups of all-purpose flour.
¾ cup of powdered sugar.
½ cup of hazelnuts, toasted and ground.
¼ teaspoon of salt.
1 ¼ cups of unsalted butter, in pieces.
2 oz of semisweet chocolate, melted.
Preparation Instructions:
Preheat your oven to 325°F (160°C).
In a suitably sized bowl, stir together the flour, sugar, hazelnuts and salt.
Cut the butter into flour mixture with a pastry blender until the mixture resembles coarse meal.
Knead until the mixture holds together; then divide the dough in half.
Position each of the halves on an ungreased baking sheet.
Pat each out into a nine-inch circle, then crimp the edges.
Cut each circle into 12 equal wedges, but do not separate.
Bake for 30-35 minutes or until golden brown.
Drizzle the melted chocolate over hot shortbread.
Allow to cool for 10 minutes.
Recut to separate wedges.
Allow the shortbread to cool completely.