Brown Butter Hazelnut Shortbread With Fleur De Sel

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Wisconsin Cheese


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1 cup unsalted butter (2 sticks), softened but still cool, divided

1/2 cup granulated sugar

1/2 cup lightly packed light brown sugar

1/4 teaspoon salt, plus a pinch, divided

1 large egg, separated

1 1/2 teaspoon pure vanilla extract

2 cups all-purpose flour


1 1/2 cups (6 3/4 ounces) chopped hazelnuts

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 heaping teaspoon coarse fleur de sel or sea salt*

6 ounces bittersweet chocolate**

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