Chocolate Dipped Hazelnut Shortbread Recipe
Indulge in the buttery, nutty decadence of this Chocolate Dipped Hazelnut Shortbread recipe! These tender, melt-in-your-mouth cookies combine the richness of finely ground hazelnuts with the creamy sweetness of shortbread for a truly luxurious treat. Each golden-baked cookie is elegantly dipped in silky dark chocolate, creating the perfect balance of sweetness and a hint of bitterness. For an extra touch of crunch and visual appeal, sprinkle chopped hazelnuts over the chocolate coating. Ideal for indulgent gifting, festive gatherings, or a sophisticated snack with your afternoon tea, these cookies are as stunning as they are delicious. With simple ingredients and a quick prep time, this recipe is perfect for both beginner bakers and seasoned pros alike.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 240 grams All-purpose flour
- 100 grams Finely ground hazelnuts
- 0.25 teaspoon Salt
- 200 grams Dark chocolate
- 1 teaspoon Vegetable oil
- 50 grams Chopped hazelnuts (optional)
Instructions
In a large bowl, cream together the butter and powdered sugar using a hand or stand mixer until light and fluffy, approximately 2-3 minutes.
Mix in the vanilla extract and beat until combined.
In a separate bowl, whisk together the all-purpose flour, finely ground hazelnuts, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until the dough just comes together. Do not overmix.
Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to chill.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to about 1/4-inch thick. Use a cookie cutter to cut out shapes, and transfer them to the prepared baking sheet, spacing them about 1 inch apart.
Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and allow them to cool completely on a wire rack.
Melt the dark chocolate and vegetable oil together in a heatproof bowl set over a pot of simmering water (double boiler method), stirring until smooth. Alternatively, melt in the microwave in 30-second increments, stirring after each interval.
Once the cookies are cool, dip half of each cookie into the melted chocolate, allowing the excess to drip off. Place the dipped cookies onto a sheet of parchment paper.
While the chocolate is still wet, sprinkle the dipped portion with chopped hazelnuts if desired.
Allow the chocolate to set completely at room temperature or refrigerate for faster results. Store the cookies in an airtight container for up to 1 week.
Nutrition Facts
Calories |
4808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.8 g | 427% | |
| Saturated Fat | 143.1 g | 715% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 428.5 g | 156% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 204.1 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 41.1 mg | 228% | |
| Potassium | 2747 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
