Pecan Hazelnut Shortbread

INGREDIENTS for 25 small pieces

1 cup all purpose flour
1/2 cup finely ground cornmeal (fioretto)
1/2 cup light brown sugar
pinch of salt
1/2 cup butter (part vegan or all vegan butter)
1 small egg, beaten
1/4 cup pecans plus 1/4 cup hazelnuts (about 24 pieces in all)
1 tsp. vanilla extract
1 small bar of dark chocolate, melted


1. Line an 8 inch square baking pan with wax paper, grease lightly.
2. Whisk together the flours, sugar and salt.
3. Cut in the cold fats and rub together to form a crumb-like texture.
4. Mix in quickly the beaten egg and vanilla until mixture clumps together.
5. Press the mixture into the prepared pan and bake in a 350deg F (170deg C) for 25-30 minutes.
6. Cool slightly (10 minutes). Remove the shortbread from the pan together with wax paper to a flat surface.
7. Cut the shortbread into 25 pieces (5X5 cuts). Dab a bit of melted chocolate on each piece and place a nut on it.
8. Cool the bars until the chocolate is firm.