Easiest Way to Prepare Perfect Hazelnut Shortbread

Hazelnut Shortbread. Get groceries today with Drive Up, Pick Up or Same Day Delivery. Hazelnuts are famous for being paired with chocolate, but this simple, buttery shortbread allows their golden flavor to take center stage. If you bought raw, skin-on hazelnuts, it's easy to take the skins off.

These Hazelnut Shortbread Cookies are the perfect cookie to have with a cup of tea or coffee. They are buttery rich with the flavor of toasted hazelnuts, and have a wonderfully crisp and crumbly texture. Shortbread Cookies are made with just a few good quality ingredients. You can cook Hazelnut Shortbread using 11 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Hazelnut Shortbread

1. Prepare 20 of Hazelnuts (raw, with the shell on).
2. Prepare 130 grams of Cake flour (sifted).
3. It's 60 grams of Unsalted butter (bring to room temperature).
4. It's 30 grams of Powdered sugar (sifted).
5. You need 1 pinch of Salt.
6. Prepare 1 tsp of Milk.
7. It's 1 dash of Vanilla extract.
8. It's of Chocolate dip.
9. Prepare 70 grams of ●Semi-sweet chocolate.
10. You need 1 tbsp of ●Milk.
11. Prepare 1 dash of ●Honey.

We have several acres of hazelnut trees here in the Willamette Valley, where the climate is perfect for this crop. Harvesttime is a big family event with everyone pitching in to help. I try to incorporate this wonderful flavorful nut into our recipes, and this cookie is always a hit. -Karen Morrell, Canby, Oregon Home » Hazelnut Shortbread Cookies. If you are a shortbread cookie fan and love Hazelnuts, then you will LOVE this recipe.

Hazelnut Shortbread instructions

1. This time, I used fresh hazelnuts with the shells intact..
2. Spread the hazelnuts out on a baking sheet and roast in the oven at 160℃(320F) for about 10~15 minutes..
3. Once the hazelnuts have cooled, use pliers, etc. to remove the shells. (It's okay if a bit of the brown shell remains. It'll make it more flavorful.).
4. Chop the nuts up in a blender or food processor until powdery..
5. Make the shortbread dough. Cream the butter in a bowl with a wooden spatula..
6. Mix in the powdered sugar in 2~3 parts, add the vanilla extract, and cream some more..
7. Mix in half of the cake flour and the salt, add the milk, and mix until smooth..
8. Add the remaining cake flour and the hazelnuts and mix using cutting motions. (It's okay if it remains a little powdery.).
9. Put the dough into a resealable bag and close while pressing the excess air out. Press down to a 5~6 mm thickness and let chill in the refrigerator for at least 1 hour..
10. Once chilled, cut the dough into 6 x 1.5 cm rectangles and bake at 120℃ (250F) on your oven's top rack for 1 hour. Let cool..
11. Make the chocolate dip. Combine the ● ingredients in a heatproof dish and heat in the microwave at low power for 1 minute, mixing occasionally..
12. Dip the shortbread in the chocolate dip and let dry on top of plastic wrap to finish..

Chocolate Hazelnut Shortbread We love hazelnut flavor and cookies that aren't too sweet, so this recipe is perfect for us! If you like your cookies on the sweeter side, bake up these crisp beauties and slather some Nutella between two to create an extra-special sandwich cookie. This is a recipe that I learned in Austria, where it is a standard for the Christmas season. Western Austrians love hazelnuts, and use them in the majority of their baked goods. These are traditionally hand formed into half moon shapes, but I prefer to roll them into small balls and press a whole.