Best Chocolate Hazelnut 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.

CHOCOLATE-DIPPED HAZELNUT SHORTBREAD WEDGES



Chocolate-Dipped Hazelnut Shortbread Wedges image

Categories     Chocolate     Dessert     Bake     Winter     Hazelnut     Gourmet

Yield Makes 32 cookies

Number Of Ingredients 6

1 1/4 cups hazelnuts with skins (about 6 ounces), toasted
1 1/4 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled
4 ounces fine-quality bittersweet or semisweet (not unsweetened) chocolate
1 tablespoon vegetable shortening

Steps:

  • Preheat the oven to 350°F. and butter and flour two 8-inch round cake pans. In a food processor grind fine the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well. Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until it is pale golden. While the shortbread is still warm, cut through the rounds again and let them cool in the pans on a rack. Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it.
  • In a metal bowl set over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure. Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off. Transfer the shortbread wedges as they are dipped to rack set over a sheet of wax paper and let them stand until the chocolate is set.

CHOCOLATE HAZELNUT SHORTBREAD



Chocolate Hazelnut Shortbread image

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. -Karla Johnson, East Helena, Montana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 7-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
1/3 cup Nutella
1 cup confectioners' sugar
1 large egg, room temperature
3-3/4 cups all-purpose flour
1 teaspoon ground cinnamon
Dash salt
1/2 cup finely chopped hazelnuts
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. Cream butter, Nutella and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture. Add hazelnuts; mix well., Divide dough in half; shape each into a disk. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-1/4-in. scalloped round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 8-10 minutes. Remove from pans to wire racks to cool. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 33mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE-HAZELNUT SHORTBREAD SQUARES



Chocolate-Hazelnut Shortbread Squares image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h25m

Yield Makes about 4 dozen

Number Of Ingredients 11

1 stick unsalted butter, room temperature, plus more for pan
1/3 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1 cup all-purpose flour
2/3 cup heavy cream
1 pound bittersweet chocolate, finely chopped
3 tablespoons Frangelico or other hazelnut liqueur
1/8 teaspoon coarse salt
1/2 cup hazelnuts, toasted, skins removed, and coarsely chopped
Unsweetened cocoa powder, for dusting

Steps:

  • Crust: Preheat oven to 375 degrees with rack in middle. Butter a 9-inch square cake pan. Line bottom and 2 sides with parchment, leaving a 1-inch overhang. Butter parchment.
  • With a mixer on medium speed, beat butter with brown sugar, vanilla, and salt until fluffy, about 2 minutes. Reduce speed to low; beat in flour until combined and a soft dough forms.
  • Spread dough in prepared pan, pressing evenly with the bottom of a dry-measure cup. Prick all over with a fork. Bake until golden, about 15 minutes. Let cool completely in pan on a wire rack.
  • Truffle: In a small saucepan, bring cream just to a boil over medium heat. Remove from heat; whisk in chocolate until melted and combined. Add liqueur and salt, whisking until blended, then stir in nuts. Let cool slightly.
  • Pour chocolate mixture evenly over cooled crust. Refrigerate, uncovered, until cold and set, about 2 hours.
  • Remove shortbread from pan using parchment; place on a cutting board. Dust top completely with cocoa powder. Cut into 48 squares, dipping knife in hot water and wiping clean before each slice. Refrigerate in a single layer until ready to serve, up to 1 week.

ESPRESSO, HAZELNUT & CHOCOLATE SHORTBREAD



Espresso, hazelnut & chocolate shortbread image

These biscuits are the perfect blend of rich coffee, dark chocolate and toasted nuts. Simple to make, they're ideal if you're sharing a cuppa with friends

Provided by Diana Henry

Categories     Snack, Treat

Time 1h20m

Yield makes 20

Number Of Ingredients 8

2 tbsp instant espresso powder
250g butter , softened at room temperature
85g caster sugar
225g plain flour , plus extra for dusting
75g rice flour
75g unblanched hazelnuts , halved
150g 70% dark chocolate , broken into chunks
75g blanched hazelnuts , toasted and very roughly chopped (leave some pieces quite large)

Steps:

  • Mix the espresso powder with 1 tsp hot water to form a paste (you'll think it isn't enough water but it is - don't add more otherwise it'll be too watery). Set aside.
  • Beat the butter and sugar until soft and blended, then beat in the coffee mixture. Don't overbeat the mixture as you don't want to incorporate too much air. (If the coffee isn't completely incorporated, don't worry - it will be once you add the flours).
  • Sift together the flours and add them to the butter in three lots, mixing in with a wooden spoon and, eventually, your hands. Bring together into a ball, then transfer to a lightly floured surface and quickly knead in the hazelnuts. Don't overdo this - you don't want the butter to get too warm. Press the dough into a circle, wrap it in cling film and put in the fridge for about 40 mins.
  • Roll out the dough on a lightly floured surface to 0.75cm thick. Cut out circles about 6cm across with a biscuit cutter and put the circles on a non-stick baking sheet (or two baking sheets, depending on their size). Re-roll the dough as you need to, but try not to do this too often. Put the baking sheets in the coldest part of the fridge and leave them for about 45 mins. Heat oven to 160C/140C fan/gas 3.
  • Bake the shortbread for 20 mins, or until the top is just firm when you press it with your index finger. Take out of the oven and leave on the baking sheets to cool for a while (it is very fragile when hot), then transfer to a wire rack to cool completely.
  • Melt the chocolate in a bowl set over a pan of simmering water, then remove the bowl and leave to cool a little and rm up somewhat. Dip each piece of shortbread halfway in the melted chocolate, then put on a sheet of baking parchment. Sprinkle the toasted hazelnuts on the chocolate half and leave to set completely. Will keep for 4 days in an airtight tin.

Nutrition Facts : Calories 259 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE TART WITH HAZELNUT SHORTBREAD CRUST



Chocolate Tart with Hazelnut Shortbread Crust image

Provided by Food Network

Categories     dessert

Time 2h

Yield 10 servings

Number Of Ingredients 18

Crust
1 cup whole-wheat pastry flour
1/4 cup all-purpose flour
1/2 cup hazelnuts
1/4 cup sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons hazelnut oil or canola oil
1 tablespoon ice water Filling 1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3/4 cup low-fat milk
2 large egg yolks
2 1/2 tablespoons plus 1/4 cup sugar, divided
1 tablespoon all-purpose flour
2 ounces unsweetened chocolate, finely chopped
1 tablespoon coffee liqueur, such as Kahlua (optional)
4 teaspoons dried egg whites (see Ingredient Note), reconstituted according to package directions (equivalent to 2 egg whites)
1/8 teaspoon cream of tartar

Steps:

  • A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch.;
  • Preheat oven to 400F. 2. To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and ice water and pulse just until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust. 3. Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack. 4. To prepare filling: Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling. 5. Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly. 6. Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in 1/2 cup of the hot milk. Whisk the egg yolk mixture into the pan with the remaining hot milk. Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 1 minute. Remove from the heat; whisk in chocolate until completely melted. Whisk in the softened gelatin and coffee liqueur (if using) until smooth. 7. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into the egg whites until blended. Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, about 1 hour.
  • NUTRITION INFORMATION: Per serving: 268 calories; 16 g fat (6 g sat, 7 g mono); 55 mg cholesterol; 29 g carbohydrate; 6 g protein; 3 g fiber; 141 mg sodium; 117 mg potassium. 2 Carbohydrate Servings Exchanges: 2 carbohydrates (other), 3 fat
  • TIP: Ingredient Note: Dried egg whites are pasteurized-a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
  • MAKE AHEAD TIP: Loosely cover and refrigerate the tart for up to 1 day. | Equipment: 9-inch tart pan (with or without removable bottom)
  • From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

CHOCOLATE HAZELNUT SHORTBREAD COOKIES



CHOCOLATE HAZELNUT SHORTBREAD COOKIES image

Categories     Nut

Number Of Ingredients 10

½ cup whole hazelnuts
12 tablespoons butter, at room temperature
½ cup granulated sugar
½ cup vanilla-sugar
2 teaspoons almond extract
3 ½ cups all-purpose flour
½ teaspoon Kosher salt
2 to 6 ounces low-fat milk
Nutella spread
Confectioners' sugar, for dusting

Steps:

  • 1. Roast the hazelnuts at 350 degrees for 8 to 10 minutes. Allow to cool. Once cool, crush or pulse them, so that they are finely ground. 2. In a large mixing bowl, cream the butter and sugar together. Stir in the almond extract and 2 ounces of milk. In a separate bowl, sift together the flour and salt. Working in batches, slowly add the dry ingredients to the wet. Add the hazelnuts and mix until the dough comes together. If the dough is too dry and crumbly, add a few more ounces of milk. You want the dough to be dry, but not so dry that pieces are crumbling and breaking off. Dump the dough onto a floured board and shape into two disks. Wrap each disk in plastic wrap and chill for 30 minutes. 3. Remove the first disk from the refrigerator. On a floured board, roll the disk so that it is ¼-inch thick. You do not want the dough too thick or the cookies will be very hard. Using a 3-inch fluted cutter, cut as many rounds as you can from the dough. Shape the scraps into a ball and re-roll the dough. Once again, cut as many rounds as you can from the dough using a 3-inch fluted cutter. If you want, re-roll the scraps one final time, cutting the dough with a 2 ½ -inch cutter. Place the rounds on a baking sheet lined with parchment paper. Using a ½-inch cutter, cut a small circle out of the middle of half of the cookies. Repeat this process with the second disk of dough. Chill the rounds in the refrigerator for 15 minutes. 4. Preheat the oven to 350 degrees. Bake the cookies for 20 to 25 minutes, until the edges of the cookies begin to brown. Allow the cookies to cool to room temperature, then generously spread the Nutella on the flat side of each cookie (those without the hole in the middle). Make a sandwich using the cookies with the cutout. Finally, lightly dust the tops of each cookie with confectioners' sugar. Serve!

CHOCOLATE DIPPED HAZELNUT SHORTBREAD



CHOCOLATE DIPPED HAZELNUT SHORTBREAD image

Categories     Cookies

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 finger sized logs, about 1 1/2 to 2 tablespoons dough each, 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.

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