Hazelnut Shortbread

Because the hazelnuts are ground, you can't see them, but you sure can taste their sweet richness when you bite into a cookie.

Hazelnut Shortbread
Servings: 36 Prep 15 mins Bake 325°F 20 mins


  • 3 cups cake flour or all-purpose flour
  • 3/4 cup confectioners sugar
  • 1/2 cup hazelnuts, toasted and ground
  • 1/4 teaspoon salt
  • 1 1/4 cups (2-1/2 sticks) unsalted butter, cut into small pieces
  • 1 square each white and semisweet chocolate, melted (optional)

Make It

1. Heat oven to 325 degrees F.

2. Stir together flour, confectioners sugar, hazelnuts and salt in medium-size bowl.

3. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Knead until mixture holds together. Divide dough in half.

4. Roll out one-half of the dough to about 1/4 inch thick on a lightly floured surface. Using a 2-inch cookie cutter, cut out circles and place on ungreased baking sheet about 1 inch apart. Repeat, using all dough. Prick with fork.

5. Bake at 325 degrees F for about 20 minutes, or until cookies just start to get golden. Cool completely on wire rack.

To decorate:

6. Pour each melted chocolate into a small plastic resealable bag. Cut a small hole in the corner of each bag and drizzle cooled shortbread with melted chocolates.