Chocolate Dipped Hazelnut Shortbread

Recipe courtesy Dave Lieberman

Rated: 4 stars out of 5Rate itRead users' reviews (23)

RECIPE
COMMENTS & REVIEWS(23)

Picture of Chocolate Dipped Hazelnut Shortbread Recipe

Photo: Chocolate Dipped Hazelnut Shortbread

Cook Time:
30 min
Level:
Easy
Yield:
about 1 dozen

Times:

Prep: 10 min
Inactive Prep: --
Cook: 30 min
Total:: 40 min

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Ingredients

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

Directions

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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Comments & Reviews

recipe Chocolate Dipped Hazelnut Shortbread
CONNIE MARKHAM, IL 12-21-2008
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Incredibly Delicious!!!!
Rated: 5 stars out of 5

Thanks to the reviews, I took up on the suggestion to freeze it first before baking it. After mixing everything together, I... wrapped it up and shaped it into a rectangular disc. Left it in the freezer for 30mins and then cut them up into finger size cookies. Looks exactly like the picture and it didn't melt on me. Definitely one of my favourite recipes!!!!! Got a lot of compliments from friends and family!Read more
recipe Chocolate Dipped Hazelnut Shortbread
Ishita woodbridge, NJ 12-19-2008
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The cookies are good, but change needs to be made on the actual recipe!
Rated: 3 stars out of 5

The measurements are not that accurate. I made the first set following the instructions and I have to admit the vanilla... extract that I added inside the batter made the bars a bit bitter and the sugar- 1/3 cup wasn't enough! So, i made another set, this time I added 1/2 cup of sugar and I eliminated the vanilla extract. It tasted much better. Also, you may want to increase the quantity of the flour as the batter was so guuey. I wish it came out as a bar but mine went straight flat! It does taste good though.Read more
recipe Chocolate Dipped Hazelnut Shortbread
Chris Monroe, NC 12-19-2008
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Are You Sure?
Rated: 1 stars out of 5

Only one cup of flour? I know it's a butter cookie but butter melts in the oven without anything to hold it together! My 1... dozen cookies just melted away into blobs. Maybe I didn't add enough nuts but something went a wry. They looked so pretty in the picture.Read more
recipe Chocolate Dipped Hazelnut Shortbread
Meg Merrick, NY 12-20-2007
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A little disappointed
Rated: 3 stars out of 5

I was so looking forward to making these cookies but I am a little disappointed in how they turned out. They don't have the... firmness of a shortbread cookie, mine flattend out and also doubled in size and are very soft. I will try them again and omit the baking powder like one of the other reviewers suggested, and try the piping method also. I just thought the dough was too wet and suspected they wouldn't be perfect first time out.Read more
recipe Chocolate Dipped Hazelnut Shortbread
Tiara Hayward, CA 12-19-2007
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Awesome
Rated: 5 stars out of 5

This is the best.
recipe Chocolate Dipped Hazelnut Shortbread
Tania Montreal, MA 12-13-2007
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fantastic with a couple of adjustments
Rated: 4 stars out of 5

after reading some of the reviews I tried to deal with a couple of issues raised. The first was that the cookies expanded too... much and the second is that they were messy to handle. I omitted the baking powder altogether (they kept their shape perfectly) and I used a piping bag and made long finger shapes that came out beautifully. Once I dipped the tips in chocolate, I sprinkled the tips with slivered pistachios which gave them a nice festive appearance. Everyone who had them said they were delicious and thought I had purchased them from a fine pastry shop. Thanks to all the previous reviewers!Read more