Hazelnut Butter Shortbread Recipes

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CHOCOLATE DIPPED HAZELNUT SHORTBREAD



Chocolate Dipped Hazelnut Shortbread image

Provided by Dave Lieberman

Categories     dessert

Time 40m

Yield about 1 dozen

Number Of Ingredients 9

1 cup husked hazelnuts
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter, room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
4 ounces good-quality semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F.
  • Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
  • Lower oven to 325 degrees F.
  • Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
  • Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
  • Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
  • In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.

HAZELNUT SHORTBREAD



Hazelnut Shortbread image

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

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 7

1 cup butter, softened
1/2 cup sugar
2 tablespoons maple syrup or honey
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/4 cups finely chopped hazelnuts
1/2 cup each white, red, green, yellow and dark chocolate candy coating disks

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add syrup and vanilla. Beat in flour just until combined; fold in nuts. Shape into two 1-1/2-in. rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm. , Cut into 1/4-in. slices and place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool. , In separate microwave-safe bowls, melt candy coating disks; stir until smooth. Drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 170 calories, Fat 11g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 75mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.

HAZELNUT SHORTBREAD



Hazelnut Shortbread image

Make and share this Hazelnut Shortbread recipe from Food.com.

Provided by JackieOhNo!

Categories     Dessert

Time 55m

Yield 24 cookies

Number Of Ingredients 8

1 1/2 cups hazelnuts (whole)
1 1/4 cups all-purpose flour
1/2 cup sugar
2 tablespoons sugar
1/8 teaspoon salt
10 tablespoons unsalted butter, melted
4 ounces semisweet chocolate, coarsely chopped
1 tablespoon vegetable shortening

Steps:

  • Heat oven to 350 degrees. Butter and flour two 9-inch round cake pans.
  • Process nuts, flour, sugar, and salt in food processor with on/off pulses until nuts are ground to powder. Pour in butter; process with pulses until well blended.
  • Divide dough in half and press firmly and evenly in pans. Cut each circle into 12 wedges.
  • Bake until set and very pale tan, 20-23 minutes. Transfer to wire rack. Recut wedges and let cool slightly.
  • Place plate slightly smaller than cake pans directly on each shortbread. Carefully invert and remove pans.
  • Heat chocolate and shortening in top of double boiler over simmering water until smooth and shiny. Pour into narrow cup about 3 to 4 inches deep.
  • Dip tip of each wedge into warm chocolate. Place on wire rack to cool until chocolate sets. Store in airtight containers.

Nutrition Facts : Calories 167.7, Fat 13, SaturatedFat 5.1, Cholesterol 12.7, Sodium 14, Carbohydrate 13, Fiber 1.8, Sugar 5.6, Protein 2.6

HAZELNUT SHORTBREAD COOKIES



Hazelnut Shortbread Cookies image

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 hazelnut into the top. Preparation time does not include chilling of dough.

Provided by greenery

Categories     Dessert

Time 1h10m

Yield 30 serving(s)

Number Of Ingredients 8

60 g hazelnuts
100 g unsalted butter, softened
40 g powdered sugar
1 egg yolk
1 tablespoon vanilla
135 g all-purpose flour
1/4 teaspoon salt
30 whole hazelnuts (to garnish)

Steps:

  • If the hazelnuts are raw, toast them by spreading them out on a baking sheet and putting them in a 350 degree oven for ten minutes. Shake the pan a few times.
  • Put the flour and the toasted hazelnuts in a food processor together and run until the hazelnuts are completely ground up (you are basically making hazelnut flour). Combining the nuts with the flour makes the whole process neater.
  • Put all the ingredients into a large bowl.
  • Mix by hand, quickly. Don't overmix. You may see flecks of butter, that's okay.
  • Form into a ball, cover with plastic wrap, and cool in the refrigerator for two hours or overnight.
  • Work with half the dough at a time, keeping the rest refrigerated.
  • Roll the dough into an oblong, and then cut quickly into equal size pieces, the size of a large walnut. Each piece should be rolled briefly between the palms and then put on an ungreased cookie sheet. Press a whole hazelnut into the cookie, fairly deeply.
  • Bake ten minutes at 350 Fahrenheit. They should be very lightly browned when you take them out of the oven.
  • Let sit until cool. Sprinkle with additional powdered sugar.

Nutrition Facts : Calories 74.9, Fat 4.3, SaturatedFat 1.9, Cholesterol 13.5, Sodium 20.2, Carbohydrate 8.2, Fiber 0.4, Sugar 4.3, Protein 0.9

HAZELNUT SHORTBREAD COOKIES



Hazelnut Shortbread Cookies image

Make and share this Hazelnut Shortbread Cookies recipe from Food.com.

Provided by Nancy Van Ess

Categories     Dessert

Time 8h35m

Yield 36 serving(s)

Number Of Ingredients 4

2 cups flour
1 cup hazelnuts, ground fine
1 cup butter, room temperature
3/4 cup light brown sugar, packed

Steps:

  • Combine flour and hazelnuts.
  • In a large bowl, cream the butter and brown sugar.
  • Gradually blend in the dry ingredients.
  • Cover and chill for 8 hours or overnight.
  • Preheat oven to 300 degrees Fahrenheit.
  • Lightly grease cookie sheets.
  • On a floured surface, roll out the dough to a thickness of 1/4".
  • Using cookie cutters, cut out the shapes and place on prepared cookie sheets 1-1/2" apart.
  • Bake for 20 to 25 minutes until lightly colored.
  • Transfer to wire racks to cool.

Nutrition Facts : Calories 111.5, Fat 7.5, SaturatedFat 3.4, Cholesterol 13.6, Sodium 46.4, Carbohydrate 10.4, Fiber 0.6, Sugar 4.6, Protein 1.3

HAZELNUT BUTTER SHORTBREAD



Hazelnut Butter Shortbread image

Rich and scrumptious. These can be dressed up by pressing a whole hazelnut into the top of each cookie-to-be before baking, and/or by dipping the finished cookies into a chocolate glaze. Be careful; they are a bit fragile. A Christmas classic in my house.

Provided by Jenny Sanders

Categories     Dessert

Time 45m

Yield 54 cookies

Number Of Ingredients 4

2/3 cup hazelnut butter
1/3 cup butter
10 tablespoons sugar
1 3/4 cups soft unbleached flour

Steps:

  • If the hazelnut butter has separated, be sure to stir it very well before measuring.
  • Measure it out into a mixing bowl.
  • Add the butter to the hazelnut butter, and cream well.
  • Add the sugar, and cream well.
  • At this point there should be no hazelnut butter or butter lumps remaining.
  • Mix in the flour.
  • Scoop out the dough with a melonballer, and place on ungreased cookie sheets.
  • Press slightly to flatten.
  • Bake the shortbreads at 300°F for 15 to 20 minutes, until very lightly browned around the edges.
  • Allow the cookies to cool completely before removing them from the trays.
  • Store them in an airtight container.

Nutrition Facts : Calories 33.8, Fat 1.2, SaturatedFat 0.7, Cholesterol 3, Sodium 8.1, Carbohydrate 5.4, Fiber 0.1, Sugar 2.3, Protein 0.4

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