Hazelnut Shortbread Cookies

Name: Hazelnut Shortbread Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1
Ingredients: 100 g of All Purpose Flour; 100 g of Hazelnuts; 50 g of Sugar; 75 g of Brown Sugar; 125 g of Butter; 1 Eggs; 1 Egg Yolks; 1 pinch of Salt; 200 g of White Chocolate; Chopped Hazelnuts

Fragrant and full of flavor, Hazelnut Shortbread Cookies are perfect for any occasion and make a great gift idea at Christmas time.

Difficulty Easy
Preparation 15 minutes
Cooking 12 minutes
Servings for 1 batch

Shortcrust pastry is one of the most versatile sweet doughs there is, and these Hazelnut Shortbread Cookies are proof of it. Fragrant and full of flavor, they are perfect for breakfast or afternoon tea. And the idea of dipping them halfway in white chocolate and sprinkling them with chopped hazelnuts is the winning final touch.

To make these Christmas Cookies with Hazelnut Shortcrust Pastry you need to prepare a simple Hazelnut Shortcrust Pastry, let it rest in the fridge for a couple of hours and then roll it out to half a centimeter thick. Choose the cookie cutter you like best and cut out your hazelnut cookies.

Shortbread cookies are each tastier than the last. Try, for example, the Two-Tone Four-Leaf Clover Cookies, the Horseshoe Cookies or the Nutella Bull’s Eye Cookies.

Ingredients for 1 batch

100 g of All Purpose Flour
100 g of Hazelnuts
50 g of Sugar
75 g of Brown Sugar
125 g of Butter
1 Eggs
1 Egg Yolks
1 pinch of Salt
For decorating:
200 g of White Chocolate
Chopped Hazelnuts to taste

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Method

To make the Hazelnut Shortbread Cookies, start with the shortcrust pastry. Put the hazelnuts in a pan and toast them for a few minutes over medium heat, taking care not to burn them.
Let them cool completely, then transfer them to a food processor with the granulated sugar and blend using the pulse function, in short bursts, to get a grainy mixture without overheating it.
In a bowl, mix the flour with the brown sugar and the ground hazelnuts. Add the whole egg, the yolk, the softened butter cut into small pieces and a pinch of salt, and knead quickly with your hands into a firm, smooth, even dough.
Wrap it in plastic wrap and let it rest in the fridge for a couple of hours.
Once it has firmed up, roll it out between two sheets of parchment paper with a rolling pin to half a centimeter thick.
Cut out the cookies with a star-shaped cookie cutter, remove the excess dough between the shapes and bake in a conventional oven at 180 °C (350 °F) for 15 minutes.
Meanwhile, melt the chocolate in a double boiler (here are our tips on How to Use a Double Boiler) and transfer it to a container tall and narrow enough, yet wide enough for the cookies to fit.
Once the cookies have cooled completely, dip them halfway into the melted chocolate, then roll them in the chopped hazelnuts and finally place them on a sheet of parchment paper to cool.
Once the chocolate has set, you can enjoy your Hazelnut Shortbread Cookies, but be warned: you won’t be able to stop at one. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can leave out the white chocolate coating or replace it with milk or dark chocolate. Try them with Coconut Shortcrust Pastry too: you’ll love the result.

Tips

You can turn the Hazelnut Cookies into a small homemade food gift simply by dividing them among small food-safe bags and decorating them with a bow.

Storage

Hazelnut Shortbread Cookies stay fragrant in a cookie tin for a week.