Hazelnut Shortbread Cookies
Recipe type: Cookies
  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • Pinch of salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ⅓ cup sugar
  • 1 tablespoon hazelnut oil
  • 1 teaspoon vanilla extract
  • ½ cup ground toasted hazelnuts
  • 3 tablespoons cocoa powder (if making chocolate hazelnut shortbread)
  1. 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.
  2. Combine the flour, baking powder and salt in a bowl and set aside.
  3. Cream the butter and sugar with an electric mixer 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.
  4. Using a rubber spatula, fold in the flour just until combined. Be careful not to over-stir.
  5. Form the shortbread into a log about 2 inches in diameter and wrap with wax paper. Refrigerate for at least 6 hours, preferably overnight.
  6. Remove the log from the wax paper and slice in ¼ inch thick rounds. Place the cookies on a cookie sheet.
  7. Preheat the oven to 350 degrees F. 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.
  8. 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.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/hazelnut-shortbread-cookies/