1 cup butter, softened
1/2 cup sugar
1/4 tsp salt
1/8 tsp cardamom
2 cups all purpose flour
1 cup ground or finely chopped hazelnuts
Preheat oven to 350˚F.
Beat butter, sugar, salt, and cardamom until light. Add flour and stir until completely combined. Stir in hazelnuts. Press into 2 9-inch round cake or pie pans. Bake for 20-25 minutes, until edges begin to turn golden (be sure to check shortbread a few times toward the end of baking to avoid brown edges-they will taste burnt). Cool slightly in pan, slice into wedges, and serve, or remove to cooling rack.
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