Crispy Toasted Hazelnut Rosemary Shortbread Bars

These Toasted Hazelnut and Rosemary Shortbread Bars offer a unique twist on classic shortbread, merging the nutty richness of hazelnuts with the fragrant touch of rosemary. The result is a deliciously crumbly treat that is both buttery and aromatic, making it perfect for an afternoon snack or an elegant dessert.

What makes these bars truly special is the contrast between the crunchy texture of the toasted nuts and the melt-in-your-mouth quality of the shortbread. With just the right hint of rosemary, they are an unexpected delight that will impress your family and friends.

Crispy Toasted Hazelnut Rosemary Shortbread Bars

Serves: 16 Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 150 calories 10g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup finely chopped toasted hazelnuts
• 2 tablespoons fresh rosemary, finely chopped
• 1/4 cup granulated sugar for topping

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper, leaving some overhang for easy removal.
2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Stir in the vanilla extract, followed by the flour and salt, mixing until combined and a dough forms.
4. Fold in the toasted hazelnuts and chopped rosemary until evenly distributed throughout the dough.
5. Press the dough into the prepared baking dish in an even layer, smoothing the top with a spatula or your hands.
6. Sprinkle the granulated sugar evenly over the top of the dough before placing it in the oven.
7. Bake for 20-25 minutes or until the edges are lightly golden and the center is set.
8. Remove from the oven and let the bars cool in the pan for about 10 minutes, then use the parchment overhang to lift them out onto a cutting board.
9. Allow to cool completely before cutting into squares or rectangles.

Notes

Tip: For the best flavor, toast the hazelnuts at 350°F (175°C) for about 10 minutes until fragrant before chopping.

For a delightful variation, try adding a sprinkle of sea salt on top just before baking to enhance the flavors. If you prefer a sweeter touch, you can mix in a few chocolate chips or a drizzle of dark chocolate over the cooled bars. These shortbread bars store well in an airtight container for up to a week, maintaining their crispiness.

When cutting the bars, use a sharp knife and clean the blade between cuts for neat edges. If you find the dough too crumbly, a teaspoon of cold water can help bind it together.