Hazelnut Shortbread Cookies Recipe

Introduction

These hazelnut shortbread cookies offer a delightful crunch with a rich, buttery flavor. Toasted hazelnuts are ground into the dough, creating a subtle nutty taste that’s perfect for any occasion. They’re simple to make and irresistibly delicious.

Ingredients

• 1/2 cup hazelnuts (2 oz)
• 1/4 cup white sugar
• 3/4 cup all-purpose flour
• 2 tablespoons all-purpose flour
• Pinch of salt
• 4 oz unsalted butter, cold and cut into small pieces
• 1/4 cup powdered sugar

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Spread the raw hazelnuts on a baking sheet and toast for 5-7 minutes until fragrant. Remove and let cool to room temperature.
2. Step 2: Rub a handful of the cooled hazelnuts between your hands to remove most of the skins. Some skins remaining is fine for flavor and texture.
3. Step 3: Place the toasted and husked hazelnuts in a food processor with 1/4 cup white sugar. Pulse until finely ground.
4. Step 4: Add 3/4 cup and 2 tablespoons all-purpose flour and a pinch of salt to the processor. Pulse just to combine.
5. Step 5: Add cold butter pieces and process until a soft dough forms, scraping sides as needed.
6. Step 6: On a floured surface, shape the dough into two 1-inch-wide logs. Wrap each log tightly in plastic wrap.
7. Step 7: Freeze the wrapped logs for 30 minutes, then transfer to the refrigerator for another 30 minutes to firm up for slicing.
8. Step 8: Preheat the oven to 325°F (163°C).
9. Step 9: Unwrap the chilled logs and slice into thin rounds about 1/4 inch thick.
10. Step 10: Place the slices on an ungreased, parchment-lined baking sheet, spacing about 2 inches apart.
11. Step 11: Bake for 12-15 minutes until edges are set and slightly firm, but cookies do not brown.
12. Step 12: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
13. Step 13: Once cooled, sift powdered sugar evenly over the cookies before serving.

Tips & Variations

• Try substituting hazelnuts with almonds or pecans for a different nutty flavor.
• For extra flavor, add a teaspoon of vanilla extract to the dough before chilling.
• Make sure the butter is very cold to achieve the best shortbread texture.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 2 weeks. To re-crisp, warm them in a low oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-ground hazelnut meal instead of toasting and grinding whole nuts?

While you can use hazelnut meal for convenience, toasting and grinding whole nuts fresh will give a brighter, more intense flavor and better texture.

Why do the cookies need to be chilled before baking?

Chilling firms up the dough, making it easier to slice thinly and helping the cookies keep their shape during baking without spreading too much.

Hazelnut Shortbread Cookies Recipe

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★★★★★

4.8 from 104 reviews

• Author: Matteo
• Total Time: 1 hour 10 minutes
• Yield: 24 cookies 1x

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Description

Delight in the nutty, buttery goodness of these Hazelnut Shortbread Cookies, featuring toasted hazelnuts finely ground and combined with cold butter and sugar to create a tender, crumbly texture. These cookies are simple to prepare, chilled to firm up, sliced into perfect rounds, and baked to a light golden finish before being dusted with powdered sugar for a classic sweet finish.

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Ingredients

Scale 1x2x3x

Hazelnut Mixture

• 1/2 cup hazelnuts (2 oz)
• 1/4 cup white sugar

Dough

• 3/4 cup all-purpose flour
• 2 tablespoons all-purpose flour
• Pinch of salt
• 4 oz unsalted butter, cold and cut into small pieces
• 1/4 cup powdered sugar, for dusting

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Instructions

1. Toast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the raw hazelnuts on a baking sheet and toast them for 5-7 minutes until fragrant. Remove and allow them to cool to room temperature.
2. Husk the Hazelnuts: Once cooled, rub a handful of hazelnuts between your hands to remove most of the skins. Some skins may remain, which adds flavor and texture.
3. Grind Nuts and Sugar: Place the toasted and husked hazelnuts into a food processor with 1/4 cup white sugar. Pulse until the mixture is finely ground.
4. Prepare the Dough: Add 3/4 cup plus 2 tablespoons of all-purpose flour and a pinch of salt into the processor. Pulse briefly to combine. Add the cold, diced unsalted butter, and process until a soft dough forms, scraping down the sides as necessary.
5. Shape the Dough: Turn the dough onto a lightly floured surface. Roll into two logs about 1 inch wide each. Wrap each log tightly in plastic wrap.
6. Chill the Dough: Place the wrapped logs in the freezer for 30 minutes, then transfer to the refrigerator for an additional 30 minutes to firm up, making slicing easier.
7. Preheat the Oven: Lower the oven temperature to 325°F (163°C) in preparation for baking.
8. Slice the Cookies: Unwrap the chilled dough and slice into thin rounds approximately 1/4 inch thick.
9. Arrange on Baking Sheet: Place cookie slices on a parchment-lined, ungreased baking sheet spaced about 2 inches apart to allow for slight spreading.
10. Bake: Bake the cookies in the preheated oven for 12-15 minutes. The cookies should not brown but be set and slightly firm at the edges.
11. Cool and Dust: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, sift powdered sugar evenly over the cookies.
12. Store: Store the cooled cookies in an airtight container. They will remain fresh for up to 2 weeks.

Notes

• Removing most of the hazelnut skins helps reduce bitterness but some skin left adds flavor and texture.
• Using cold butter is essential to achieve the perfect crumbly texture in shortbread.
• Chilling the dough twice, first in the freezer and then in the refrigerator, helps with easier slicing and better cookie shape during baking.
• Do not overbake; cookies should remain pale with just set edges for optimal texture.
• Cookies are best enjoyed within two weeks and can be stored in an airtight container at room temperature.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Hazelnut shortbread, buttery cookies, nutty cookies, holiday cookies, easy cookie recipe, shortbread recipe, toasted hazelnuts