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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.

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

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

Find it online: https://www.sanacooks.com/hazelnut-shortbread-cookies-recipe/