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| Chocolate Hazelnut Shortbread Bars |
The link between psychology and food: taste fades with age.
As we age, our sense of taste gets weaker. One study found that the ability to detect salt was most affected, as was the ability to detect ‘umami’, now considered one of the basic tastes, along with sweet, sour, salty and bitter (Mojet et al., 2001).Chocolate Hazelnut Shortbread Bars Recipe
Adapted from Food and Wine Magazine
Ingredients
TOPPING
3 sticks unsalted butter
3/4 cup light brown sugar
1/4 cup light corn syrup
8 ounces semisweet chocolate, finely chopped
2 tablespoons heavy cream
4 large eggs, beaten
3 cups hazelnuts, chopped (10 ounces)
Flaky sea salt
Directions
Preheat the oven to 350° and line a 12-by-17-inch baking pan with foil, allowing it to extend 1/2 inch over the edge on all sides. Spray the foil with vegetable oil spray.
In a standing electric mixer or food processor, beat the butter with the confectioners' sugar, flour and salt until a soft dough forms. Transfer the dough to the prepared pan and, using a flat-bottomed glass, press the dough into an even layer. Freeze the dough for about 10 minutes, until firm.
Bake the shortbread in the center of the oven for 20 minutes, until lightly golden.
In a saucepan, combine the butter, brown sugar, corn syrup, chocolate and cream and cook over low heat just until melted and smooth. Remove from the heat and let cool slightly. Whisk in the eggs, then fold in the hazelnuts.
Spread the topping over the shortbread crust and sprinkle lightly with sea salt. Bake the shortbread bar for about 25 minutes, until the topping is set. Let cool to room temperature, then refrigerate until firm. Using the foil, carefully lift the bar out of the pan; discard the foil. Cut the shortbread into 32 triangles and serve.
SHORTBREAD
2 sticks unsalted butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/4 teaspoon fine sea salt
2 sticks unsalted butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/4 teaspoon fine sea salt
TOPPING
3 sticks unsalted butter
3/4 cup light brown sugar
1/4 cup light corn syrup
8 ounces semisweet chocolate, finely chopped
2 tablespoons heavy cream
4 large eggs, beaten
3 cups hazelnuts, chopped (10 ounces)
Flaky sea salt
Directions
Preheat the oven to 350° and line a 12-by-17-inch baking pan with foil, allowing it to extend 1/2 inch over the edge on all sides. Spray the foil with vegetable oil spray.
In a standing electric mixer or food processor, beat the butter with the confectioners' sugar, flour and salt until a soft dough forms. Transfer the dough to the prepared pan and, using a flat-bottomed glass, press the dough into an even layer. Freeze the dough for about 10 minutes, until firm.
Bake the shortbread in the center of the oven for 20 minutes, until lightly golden.
In a saucepan, combine the butter, brown sugar, corn syrup, chocolate and cream and cook over low heat just until melted and smooth. Remove from the heat and let cool slightly. Whisk in the eggs, then fold in the hazelnuts.
Spread the topping over the shortbread crust and sprinkle lightly with sea salt. Bake the shortbread bar for about 25 minutes, until the topping is set. Let cool to room temperature, then refrigerate until firm. Using the foil, carefully lift the bar out of the pan; discard the foil. Cut the shortbread into 32 triangles and serve.
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