The eggless hazelnut shortbread cookies are wonderful soft and fragrant treats, ideal for an afternoon snack to accompany a good cup of tea or coffee, or as a dessert. They are prepared quickly with few ingredients and are chilled in the refrigerator before baking. These shortbread cookies are so good and delicate they simply melt in your mouth! In addition, the dough contains neither eggs nor leavening agents. They are enriched with whole hazelnuts which, with their unmistakable aroma, make our treats special and give them a pleasant crunch. Below, let’s see together what is needed to prepare eggless hazelnut shortbread cookies at home:
Other egg-free dessert recipes:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 16 pieces
- Cooking methods: Oven
Ingredients
- 5 1/2 tbsp butter
- 1/3 cup confectioners' sugar (powdered sugar)
- 7/8 cup all-purpose flour
- 1 tbsp + 1 tsp milk
- vanilla extract
- to taste whole shelled hazelnuts
Steps
Beat the softened butter, cut into pieces, with the confectioners’ sugar and the vanilla extract.
Pour the milk (at room temperature) in a thin stream and continue beating until you obtain a light, creamy mixture.
Sift the flour and add it little by little to the butter mixture. Once fully incorporated, transfer the dough into a piping bag fitted with a star tip.
On a baking sheet lined with parchment paper, pipe the shortbread cookies and chill them in the refrigerator for at least 1 hour.
Place a whole shelled hazelnut in the center of each cookie and transfer the tray to a preheated oven at 356°F. Bake for about 15 minutes, until they are just lightly golden.
Remove from the oven, let cool completely and transfer to a serving platter. The eggless hazelnut shortbread cookies are ready to serve.
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
