Wow. I just realized that it’s been almost two months since my last food photography post. I’m not sure what happened in July. I blinked and that month was gone. It was a busy month of shooting- beach family sessions (for those of you that don’t know I also do family photography), I took a trip home to Indiana and I photographed a cookbook! My first! Yay. Unfortunately, that’s about all I can say on the subject for now. Womp, Womp. Needless to say, the camera has been in my hand, I just haven’t had time to do a blog post.
But enough about me, let’s talk about nuts. More importantly, hazelnuts. Oregon Hazelnuts. Did you know that Oregon produces 99% of the nation’s hazelnuts? Okay, you probably knew that. Oregonians usually know that little fact. But did you know that about 800 Oregon families have Hazelnut farms? Or that a hazelnut tree can produce nuts for up to 80 years? The Oregon Hazelnut website has all sorts of fun facts (including the debate between the word filbert and hazelnut), plus information on sustainability, nutrition and where you can buy local hazelnuts.
I bought my nutty little treats in the bulk section of Whole Foods. I took them home, chopped them up and turned them into Hazelnut Shortbread. The crunchy, tasty cookie would be great by itself (okay, next to a cup of tea) but it’s even better on top of chocolate ice cream topped with fresh raspberries. A perfect late summer dessert. If you’re fast- you can dollop some chocolate ice cream between two cookies and make an ice cream sandwich. The possibilities with these hazelnut shortbread cookies are endless. So pick up some hazelnuts and get baking!
- 3/4 cup unsalted butter
- 2/3 cup brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 cup Oregon Hazelnuts, finely chopped.
- Beat butter until creamy. Add brown sugar, egg and vanilla extract and beat until fluffy.
- In a separate bowl whisk the flour, cinnamon and salt together. On a low setting, slowly add in the dry mixture to the creamy butter mixture.
- On high, beat in the chopped hazelnuts.
- Place the dough on a floured surface and divide into two equal parts.
- Shape each into a log, roll the dough so it’s nice and even and then wrap the logs in plastic wrap.
- Place logs in the refrigerator overnight. (Chilling is mandatory!) The logs can stay int the fridge for about 4-5 days.
- Preheat oven to 350. Line baking sheets with parchment paper.
- Cut the logs into 10-12 cookies, place on the baking sheet and bake for 10-12 minutes or until the edges are golden.
Serve with chocolate ice cream (I used Tillamook Chocolate Fudge Brownie Frozen Custard) and top with fresh raspberries.