Nigel Slater’s recipe for banana hazelnut shortbread

A luxurious nutty, creamy, crunchy, fruity delight

Make the shortbread first. Set the oven at 160C/gas mark 4. You will need
a 20cm shallow tart tin or sponge tin that is nonstick or one that is lined with baking parchment.

Toast 75g of skinned hazelnuts in a dry, shallow pan, moving them regularly around the pan so they colour evenly, reserve a handful of them, then grind the rest to a fine powder in a food processor.

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