Hazelnut Shortbread Cookies
User Reviews
5
Hazelnut Shortbread Cookies
Description
This cookie recipe starts by roasting whole raw hazelnuts until blistered and toasty, then rubbing off most of their skins. After cooling, the hazelnuts are ground and incorporated into a creamed mixture of unsalted butter, sugar, hazelnut oil, and vanilla extract. Dry ingredients including all-purpose flour, baking powder, and salt are folded into the mixture just until combined to preserve a tender texture.
The dough is formed into a log about 2 inches in diameter, wrapped, and refrigerated for at least six hours or overnight for firmness. When ready to bake, slices are cut from the chilled log and baked at 350°F to achieve slightly crisp edges with a soft crumb. Adding cocoa powder creates a chocolate hazelnut version of these shortbread cookies.
The toasting and peeling of the hazelnuts provide a rich, aromatic base that stands out in the cookie, complemented by the subtle hazelnut oil which enhances the nutty flavor further. The method ensures a delicate, buttery cookie with a fine crumb texture.
Ingredients
- 1 cup all-purpose flour plus 2 tablespoons
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter at room temperature, unsalted
- 1/3 cup sugar
- 1 tablespoon hazelnut oil
- 1 teaspoon vanilla extract pure
- 1/2 cup hazelnuts raw, whole
- 3 tablespoons cocoa powder (if making chocolate hazelnut shortbread)
Instructions
- To toast the hazelnuts, place them on a cookie sheet and roast in a preheated oven at 350 degrees F for 10-15 minutes or until toasted and blistery, tossing occasionally to prevent burning. Remove the hazelnuts and wrap in a clean kitchen towel for a minute, then rub the hazelnuts in the towel to remove as much of the skins as you can. Allow the nuts to cool completely before grinding them.
- Combine the flour, baking powder and salt in a bowl and set aside.Cream the butter and sugar until pale and fluffy, about 4-5 minutes. Add the hazelnut oil, vanilla extract, and ground toasted hazelnuts. Mix until combined. If making chocolate shortbread, add the cocoa powder in this step as well.Using a rubber spatula, fold in the flour just until combined. Be careful not to over-stir.Form the shortbread into a log about 2 inches in diameter and wrap with wax paper. Refrigerate for at least 6 hours, preferably overnight.
- Preheat the oven to 350 degrees F.Remove the log from the wax paper and slice in 1/4 inch thick rounds. Place the cookies on a cookie sheet. Bake the shortbread cookies for 10-15 minutes or until lightly golden on the edges. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Dip the cookies in chocolate and then chopped hazelnuts and let cool until the chocolate is set, enjoy them plain, or spread them with a little Nutella before eating.Makes about 24 shortbread cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 86kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 25mg | 1% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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