These nutty, melt-in-your mouth Hazelnut Shortbread Cookies are a treat for any tea, shower or holiday spread. Serve plain or with chocolate and more nuts.
I love plain buttery shortbread with a cup or coffee or tea. It’s like a comfort dessert. If you like hazelnuts, you’ll love the added texure and taste in these cookies. The hazelnut flavour is not just a hint. It’s prominent, especially if you add even more on top of the chocolate smear. The cookies are pretty simple to make and a nice addition to the holiday showcase. I used a recipe from An Italian In My Kitchen.
Tailor To Your Taste
- Cookies are first formed into balls. You can flatten them into circles with the bottom of a glass or use fork tines to flatten and make criss-cross patterns. Or, cookies can also be formed into rectangles.
- Instead of spreading chocolate on half the cookies, you can dip half the cookie into melted chocolate or even drizzle on melted chocolate (white and dark).
- Use toasted walnuts, pecans or macadamia nuts instead of hazelnuts.
- Skip the chocolate and extra nuts and just sprinkle the shortbread lightly with icing/powdered sugar.
- These cookies can be made weeks ahead and frozen, when cooled completely, in a sealed container. If you want to store them in a sealed ziploc bag, you can store them plain, then add the chocolate and nuts (if desired) the day of or day before serving.
Other cookies you might enjoy: