Ingredients for Chocolate Dipped Hazelnut Shortbread Recipe
- 1 cup hazelnuts, toasted and roughly chopped
- All Purpose Flour
- Baking Powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- Egg
- Vanilla Extract
- Semisweet Chocolate
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Dipped Hazelnut Shortbread Recipe? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Dipped Hazelnut Shortbread Recipe
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the toasted and chopped hazelnuts.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheets, leaving some space between each cookie.
- Flatten each ball slightly with a fork.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the shortbread cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once the shortbread is completely cool, melt the chocolate in a double boiler or microwave. Dip the bottom half of each cookie into the melted chocolate.
- Place the dipped cookies back onto the wire rack and let the chocolate set completely.
- Enjoy your delicious Chocolate Dipped Hazelnut Shortbread!
Nutrition Information (Approximate per serving)
Sodium
87 g
Sugar
299g
Fat
514g
Carbs
73g
