Hazelnut Shortbread Wedges Hazelnut Shortbread Wedges

Author: Canadian Living

  • Portion size 16 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010



On baking sheet, toast hazelnuts in 350°F (180°C) oven until browned and fragrant, 8 to 10 minutes. Rub in towel to remove most of the skins; let cool.

In food processor, grind hazelnuts with 2 tbsp (30 mL) of the sugar; set aside.

In large bowl, beat butter with remaining sugar until light and fluffy; stir in flour, salt and hazelnut mixture.

Divide dough in half. Press each into parchment paper–lined 8-inch (1.2 L) round metal cake pan. Press edges with fork. Score each into 8 wedges; prick each wedge 3 times with fork. Refrigerate until firm, about 30 minutes.

Bake in 300°F (150°C) oven until golden and firm, about 35 minutes. Let cool in pans for 5 minutes. Cut through score lines. Let cool completely on racks before removing from pans.

Nutritional facts Per wedge: about

  • Sodium 75 mg
  • Protein 3 g
  • Calories 209.0
  • Total fat 14 g
  • Potassium 66 mg
  • Cholesterol 30 mg
  • Saturated fat 8 g
  • Total carbohydrate 19 g


  • Iron 7.0
  • Folate 18.0
  • Calcium 1.0
  • Vitamin A 10.0
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Baking & Desserts

Hazelnut Shortbread Wedges