Hazelnut Shortbread Cookies Recipe

Introduction

These Hazelnut Shortbread Cookies are a delightful treat with a buttery texture and rich nutty flavor. Perfect for afternoon tea or as a sweet snack, they combine toasted hazelnuts with tender shortbread in every bite.

Ingredients

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

Instructions

1. Step 1: Toast raw hazelnuts at 350°F for 5-7 minutes until fragrant. Let them cool to room temperature, then husk by rubbing a handful between your hands to remove most of the skins. Some skins may remain, which is fine.
2. Step 2: Place toasted and husked hazelnuts with 1/4 cup white sugar in a food processor and process until finely ground.
3. Step 3: Add 3/4 cup and 2 tablespoons of all-purpose flour and a pinch of salt to the processor. Pulse to combine.
4. Step 4: Add cold butter pieces and process until the dough forms, stopping to scrape down the sides if needed. The dough will be soft.
5. Step 5: On a floured surface, roll the dough into two logs about 1 inch wide each. Wrap them in plastic wrap and freeze for 30 minutes, then refrigerate for another 30 minutes.
6. Step 6: Preheat the oven to 325°F.
7. Step 7: Unwrap the dough logs and slice them into thin cookies.
8. Step 8: Arrange the cookie slices on a parchment-lined, ungreased baking sheet, spacing them 2 inches apart.
9. Step 9: Bake for 12-15 minutes, taking care not to let the cookies brown.
10. Step 10: Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack. Once cooled, sift powdered sugar over the top.

Tips & Variations

• For a deeper hazelnut flavor, try lightly toasting the hazelnuts longer, but watch carefully to avoid burning.
• You can substitute hazelnuts with almonds or pecans for a different nutty twist.
• If you prefer a sweeter cookie, increase the powdered sugar dusting or add a pinch of cinnamon for warmth.

Storage

Store these cookies in an airtight container at room temperature. They will keep fresh for about 2 weeks. Reheat gently in a low oven for a few minutes to restore their crispness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-ground hazelnuts instead of whole nuts?

While pre-ground hazelnuts can save time, toasting and grinding whole nuts fresh gives a much better flavor and texture in the cookies.

Why do the cookies need to chill in both the freezer and refrigerator?

Chilling first in the freezer firms up the dough quickly, while refrigerating ensures the dough maintains the right texture for slicing without becoming too hard.

Hazelnut Shortbread Cookies Recipe

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★★★★★

4.9 from 136 reviews

These Hazelnut Shortbread Cookies combine the rich, nutty flavor of toasted hazelnuts with a tender, buttery shortbread base. Perfectly crisp yet tender, these cookies are dusted with powdered sugar for a delicate finish, making them an elegant treat for any occasion.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 10 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

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

For Dusting

• 1/4 cup powdered sugar

Instructions

1. Toast the Hazelnuts: Preheat the 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 let them cool to room temperature.
2. Husk the Hazelnuts: Rub a handful of the cooled hazelnuts between your hands to remove most of the skins. Some skins may remain, which is acceptable for flavor and texture.
3. Grind Nuts and Sugar: Place the toasted and husked hazelnuts in a food processor along with 1/4 cup white sugar. Pulse until the mixture is finely ground.
4. Prepare the Dough: Add 3/4 cup and 2 tablespoons of all-purpose flour along with a pinch of salt to the food processor. Pulse just to combine. Add cold unsalted butter pieces and process until a soft dough forms, scraping down the sides as needed.
5. Shape the Dough: On a flour-dusted surface, roll the dough into two logs, each about 1 inch wide. Wrap each log tightly in plastic wrap.
6. Chill the Dough: Place the wrapped logs in the freezer for 30 minutes, then move them to the refrigerator for another 30 minutes to firm up for easier slicing.
7. Preheat the Oven: Preheat your oven to 325°F (163°C).
8. Slice the Cookies: Unwrap the chilled dough logs and slice into thin rounds, about 1/4 inch thick.
9. Arrange on Baking Sheet: Place the cookie slices on an ungreased, parchment-lined baking sheet, spacing them about 2 inches apart to allow for slight spreading.
10. Bake: Bake in the preheated oven for 12-15 minutes. The cookies should not brown; they are done when the edges are set and slightly firm to the touch.
11. Cool and Dust: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, sift powdered sugar over the cookies evenly.
12. Store: Store the cooled cookies in an airtight container. They will keep fresh for up to 2 weeks.

Notes

• Removing the hazelnut skins is optional; leaving some adds rustic texture and flavor.
• Ensure butter is cold for a tender, crumbly texture.
• Do not overbake to maintain the shortbread’s delicate crumb.
• For a nut-free option, substitute hazelnuts with toasted almonds or omit nuts entirely.
• Cookies can be frozen after baking for longer storage.

Keywords: Hazelnut shortbread, Nutty cookies, Butter cookies, Holiday cookies, Powdered sugar cookies, Homemade shortbread