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Chocolate Dipped Hazelnut Shortbread Recipe

Chocolate Dipped Hazelnut Shortbread

Dave Lieberman

Recipe courtesy Dave Lieberman

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

Showing 1-10 of 25

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  • on December 01, 2011

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    The flavor was fabulous.. although I did notice the directions leave out the vanilla. I added it with the sugar and eggs. I had no problems with the batter. It is a very wet/sticky batter, but with some flour on my hands, I had no problems. The cookies did not flatten out and actually plumped just a little bit. This is the best shortbread cookie recipe I have tried.

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  • on December 30, 2010

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    I was very disappointed in this recipe. They flattened out during baking and the taste was a little bland. I'll try again next year using the suggestions from the other reviews.

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  • on December 09, 2009

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    After reading the comments, I froze the mixed batter...but I tried a quick freeze of 10 minutes, instead of the recommended 30 (before cutting, the ones that were more frozen, kept their shape. Next time, I will shape, wrap in plastic wrap and feeze for the full 30 minutes before cutting.

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  • on November 13, 2009

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    If you read the directions he says to mix by hand - when you use a stand up mixer you incorporate a lot of extra air - this adds to the "spreading" that can occur in cookies. : see if you that are having probs give this a try - it solves this issue.

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  • on December 21, 2008

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    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!

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  • on December 19, 2008

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    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.

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  • on December 19, 2008

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    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.

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  • on December 20, 2007

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    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.

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  • on December 19, 2007

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    This is the best.

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  • on December 13, 2007

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    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!

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