Hazelnut shortbread cookies recipe – perfect for the Holidays! These Christmas cookies have a perfect texture – crumbly and buttery, they just melt in your mouth.
This recipe is ridiculously easy: only 5 ingredients. The hazelnut cookies are phenomenal! You’d be thinking you’re eating a very special cookie, and not something that you just whipped up in 20 minutes. Of course, in a large part, we have to thank hazelnuts for the deliciousness of this recipe – they really make these shortbread cookies so … what’s the word? … hazelnutty. Dusted with powdered sugar they become perfection.
Your Christmas cookie tray is not complete without these hazelnut cookies. It is also not complete without pecan shortbread cookies, or amaretto shortbread cookies, or cranberry noels.
The cookies have the consistency of crumbly, buttery, melt-in-your-mouth shortbread, with a distinctive hazelnut flavor. Perfect to serve as a little dessert alongside a cup of coffee, tea, or a glass of milk. It’s a highly unassuming cookie, very easy to make – just make sure to chill the dough before baking, and you should be all set. Also, the cookie dough wrapped in plastic wrap can be kept frozen up to a month.
These hazelnut shortbread cookies are perfect for your Christmas cookie box. The cookies have the consistency of crumbly, buttery, melt-in-your-mouth shortbread, with a distinctive hazelnut flavor.
- 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, cut into small pieces
- 1/4 cup powdered sugar , for dusting
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Toast raw hazelnuts at 350 degrees Fahrenheit for 5-7 minutes until fragrant. Cool the nuts to room temperature, then husk them by rubbing a handful of hazelnuts between your hands. This should do a pretty good job of getting rid of most of the skins. Some will remain – that’s OK.
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To make finely ground nuts, place toasted and husked hazelnuts and 1/4 cup sugar into food processor and process until finely ground.
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Add 3/4 cup and 2 tablespoons of flour and a pinch of salt to the food processor and pulse to combine. Add butter and process until dough forms, scraping the sides of the food processor bowl with spatula if necessary. The dough will be soft.
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On a flour-dusted surface, roll dough into 2 logs, each about 1 inch wide. Wrap each log in plastic wrap and place wrapped cookie dough in the freezer for 30 minutes, then in the refrigerator for 30 minutes.
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Preheat oven to 325 Fahrenheit.
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After cookie dough has been in the freezer and in the refrigerator, unwrap plastic and slice each log into thin cookie slices.
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Place cookie slices on a parchment-lined ungreased baking sheet, spacing 2 inches apart.
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Bake for about 12-15 minutes, don’t let the cookies get brown.
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Cool cookies on baking sheet for 5 minutes, after that transfer cookies to wire rack to continue cooling. Using sifter, sprinkle cookies with powdered sugar.
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Store cookies in airtight container – they can last about 2 weeks.
The recipe is adapted from Epicurious
One of the best shortbread I’ve ever made. Now in my recipe box.
Hi, made these and they were so light and buttery and disappeared very quickly. I have a family member who can’t tolerate gluten, could I make using GF flour?