The hazelnut shortbread cookies are simple and delicious: just a few ingredients and the addition of hazelnut powder (hazelnut powder is commonly referred to as flour, but flour is made from cereals, so the term powder is more correct for nuts) to make and bake delicious and crumbly cookies to serve with coffee or hot chocolate. And I’ll tell you more: if you take two of these hazelnut shortbread cookies and fill them with spreadable hazelnut cream, you will have even more delicious cookies! I love them pure as they are, but you decide!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours 15 Minutes
- Preparation time: 25 Minutes
- Portions: 45 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Instead of buying it, you can prepare vanilla extract at home in advance with my recipe.
The butter must be cold from the fridge and the egg at room temperature. The doses of this shortbread are suitable for using cookie stamps or embossed rolling pins. Using a classic recipe or changing the quantities risks the design disappearing during baking.
- 2 cups all-purpose flour
- 1/2 cup hazelnut powder
- 2/3 cup butter
- 1 egg
- 2 teaspoons vanilla extract
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Rolling Pin with Thickness Guides
- 2 Plunger Cutters
- 2 Perforated Baking Sheets
Steps
In the mixer bowl with the paddle attachment, work all ingredients until they are compact and well combined: flour, powdered sugar, hazelnut powder, chopped butter, and vanilla.
Remove the dough and work it on the work surface to form a slightly flattened rectangular block. Wrap it in plastic wrap and place it in the refrigerator for two hours.
After the resting time, bring the block back to the slightly floured work surface and using the rolling pin with 6 cm thickness guides, roll out the shortbread. Cut the cookies with plunger cutters, but you can use any cookie cutters you already have at home, and place the cookies on the perforated baking sheet. Put the baking sheet with prepared cookies in the refrigerator for 15 minutes before baking them.
Bake in a static oven at 320°F, preheated for 15 minutes. Let the cookies cool slightly before touching them.
Notes
The shortcrust recipe to use with stamps, plunger cutters, and embossed rolling pins is the one I always use now: the “frollizzi” by Miriam Bonizzi, perfect for these preparations.
