Agnes’s Hazelnut Shortbread Recipe
Agnes’s Hazelnut Shortbread
The Cuisine of Tours
Total time: 15 to 30 minutes
Preparation time: 15 minutes
Baking time: 5-10 minutes
Difficulty: Easy
Chef's Note

These little cookies have a lovely aroma of butter and caramel. Their texture is sandy and crumbly and the hazelnuts reveal their flavors little by little, with a slightly salty note enhancing the overall effect.

They are delicious served with ice cream, sorbet, light custard desserts or sweet wines, either as an apéritif or at the end of a meal.

Their name comes from Agnès Sorel, born in the Tours region in the 15th century, who was the "official" mistress of Charles VII and who had a strong influence on French court life.

If you can't find the biscuit powder, you can use ladyfinger biscuits that have been ground in a food processor.

Ingredients for 6 servings
- 400 g (14 oz.) butter
- 250 g (9 oz.) sugar
- 400 g (14 oz.) brown sugar
- 40 g (3 tbsp.) honey
- 4 eggs
- 600 g (1 lb. 5 oz.) flour
- 300 g (10 oz.) biscuit powder or ground ladyfingers
- 10 g (1 tbsp.) baking powder
- 300 g (10 oz.) finely ground hazelnuts
  1. Cream the butter; add the honey, sugar and brown sugar and mix well.
  2. Add the eggs, flour, ground ladyfinger biscuits, baking powder and ground hazelnuts. Combine without overworking the dough; let rest.
  3. Roll the dough out to a thickness of 3 mm (1/8”) and, with a cookie cutter, cut into 7 cm (3”) rounds.
  4. Bake the cookies in a preheated 200° C (400° F) oven until lightly browned, 5-10 minutes. 
These little cookies call for something like a glass of milk, a cup of tea or coffee.
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