Italian-Hungarian Shortbread

After reading about this recipe in March 2008 issue of Saveur I knew that I had to make it. I first tried it with a blueberry preserve and a little lemon zest which was excellent and can be used in place of the Nutella in this recipe if desired. But I abide by 2 major rules:
1.) butter makes everything better
2.) chocolate makes everything better.
This recipe therefore is a win win. My Hungarian Grandmother says it reminds her of a Linzertorte traditionally made with plums. This recipe is based on one in "Baking with Julia" by Dorie Greenspan (Morrow, 1996).

2 cups all-purpose unbleached flour
1 tsp. baking powder
1⁄8 tsp. fine salt
1⁄2 lb. unsalted plus more for pan, at room temperature
1 cup sugar
2 egg yolks
¾ cup Nutella

Using a sieve over a bowl, sift together flour, baking powder, and salt; set aside. Cream butter in a large bowl, using a hand mixer on high speed, until fluffy, about 2 minutes. Add sugar and egg yolks; mix until sugar is dissolved and mixture is light, about 4 minutes. With mixer on low speed, slowly add flour mixture; mix until dough just begins to come together, about 1 minute. Turn dough onto a lightly floured surface; bring it together with your hands. Divide dough in half and form 2 balls. Wrap each ball in plastic wrap; freeze for at least 30 minutes or up to 3 hours. Arrange an oven rack in center of oven; heat to 350°. Grease an oblong tart pan with butter. Remove a ball of dough from freezer, unwrap, and grate, using the large holes of a box grater, directly into prepared pan. Pat grated dough to even it out. Spread Nutella evenly over dough, leaving about a 1⁄2" border around edges. Grate remaining dough over chocolate layer; pat gently until surface is even. Bake until light golden brown, about 25–30 minutes. Let cool completely in pan, on a rack, before cutting into wedges.

© 2008 Amanda Dalmath