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Hazelnut Shortbread Cookies with Nutella Ganache
Ingredients
  • subheading: Hazelnut Shortbread Cookies:
  • 1 cup toasted hazelnuts
  • 2 cups (250g) all-purpose flour gluten-free if needed
  • ½ teaspoon salt
  • ¾ cup (1 ½ sticks; 170g) unsalted butter very soft but not melted (Note 1)
  • ½ cup (100g) light brown sugar packed
  • 2 teaspoons vanilla extract
  • subheading: Nutella Ganache:
  • ⅔ cup (107g) semi-sweet chocolate chips or squares
  • ½ cup nutella
  • ½ cup (113ml) heavy cream
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