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Chocolate Dipped Hazelnut Shortbread Recipe

Chocolate Dipped Hazelnut Shortbread

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

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Average Rating:

Total Reviews: 25

Showing 11-20 of 25

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  • on December 10, 2007

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    Made the cookies they are GREAT I varied the recipe a few times including using candy canes sprinkled on the chocolate for a festive touch BUT use a pastry gun or freeze them or something because they are too soft to form by hand I used a ziplock bag with a hole cut in the bottom : it worked!

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  • on December 10, 2007

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    i haven't made these yet, but they sound delicious...just wondering...has anyone tried using almonds or pecans? a lot of my friends don't like hazelnuts (i can't imagine why not! they're so good!

    thanks!

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  • on December 01, 2007

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    This came out so delicious. The shortbread was quick and easy to make. But the recipe lists vanilla extract in its ingredients but doesnt tell you where to use it in the instructions! Do you add it to the shortbread or the dipping chocolate? I realized that the recipe was missing the use of vanilla only after I put the shortbread in the oven, so I added the vanilla extract to the chocolate. Next time I will add it to the shortbread.

    I did not use dehusked hazelnuts, I threw in the nuts husk and all and it was still so yummy!

    The batter was a bit lose and buttery for me. So forming the fingers was a bit tricky. I will use a piping bag next time.

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  • on April 17, 2007

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    These were really fun to make with my young daughter. I love that they're not too sweet, with only 1/3 cup of sugar. They are nutty and delicious. Contrary to a lot of reviews, I made mine as described in the finger size and shape, and it made about 15 cookies. I love the shape, and they're not too big. Just kind of make them long and narrow. Then they resemble a biscotti in shape, and especially after being dipped in chocolate. These look and taste like they belong in the baked goods case at Starbucks.

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  • on March 28, 2007

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    I made these cookies during the holidays and they were fabulous. The family devoured them. Personally, I thought the hazelnuts needed to be ground up a little more (in hopes of getting a softer cookie.

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  • on March 15, 2007

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    I tried this recipe for our little cafe for Valentine's Day. It was a hit. For St. Patty's day I added a quarter teaspoon of peppermint extract to the chocolate. Yummm... What an exquisite and simple little treat. Goes great with gourmet coffee!

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  • on March 09, 2007

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    these cookies are the best i have ever trie my friend and my family loved them they ask me whats the reipe and i told them its at foodnetwork.com o ya ok say ha
    TTYL
    samantha
    P.S
    im not black im white or am i

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  • on January 01, 2007

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    I made these for a cookie party and they turned out great. Everyone thought that I must have spent a ton of time on a really complicated recipe because the results were so impressive but it was actually quite easy. My grocery store didn't have hazelnuts and I didn't have time to go somewhere else so I just used almonds and it turned out great.

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  • on December 17, 2006

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    Mine did not turn out like the picture, they doubled in size at least. Way too big. Also, DO NOT substitute filberts for hazelnuts! Don't think they're worth the effort.

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  • on November 13, 2006

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    These work better as smaller cookies. I tried with original recipe and found the size of such a rich cookie too large. Also, free-forming each cookie into a log was too messy and time-consuming and gave inconsistent results. I believe a nice alternative would be to form the batter into a 1/2-inch high 3-inch wide "log" wrapped in a piece of wax paper and put in freezer for about 1/2 hour to firm. Then, slice in 1/4" slices and bake as directed but for 5 minutes less. I took another reader's suggestion also and dipped the chocolate end into more chopped hazelnuts. Good Holiday cookie.

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