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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the Oven: Lower the oven temperature to 325°F (163°C) in preparation for baking.
- Slice the Cookies: Unwrap the chilled dough and slice into thin rounds approximately 1/4 inch thick.
- Arrange on Baking Sheet: Place cookie slices on a parchment-lined, ungreased baking sheet spaced about 2 inches apart to allow for slight spreading.
- 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.
- 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.
- 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
