1 hr 10 mins
This is a recipe that I learned in Austria, where it is a standard for the Christmas season. Western Austrians love hazelnuts, and use them in the majority of their baked goods. These are traditionally hand formed into half moon shapes, but I prefer to roll them into small balls and press a whole hazelnut into the top. Preparation time does not include chilling of dough.
My Private Note
Units: US | Metric
- 1If the hazelnuts are raw, toast them by spreading them out on a baking sheet and putting them in a 350 degree oven for ten minutes. Shake the pan a few times.
- 2Put the flour and the toasted hazelnuts in a food processor together and run until the hazelnuts are completely ground up (you are basically making hazelnut flour). Combining the nuts with the flour makes the whole process neater.
- 3Put all the ingredients into a large bowl.
- 4Mix by hand, quickly. Don't overmix. You may see flecks of butter, that's okay.
- 5Form into a ball, cover with plastic wrap, and cool in the refrigerator for two hours or overnight.
- 6Work with half the dough at a time, keeping the rest refrigerated.
- 7Roll the dough into an oblong, and then cut quickly into equal size pieces, the size of a large walnut. Each piece should be rolled briefly between the palms and then put on an ungreased cookie sheet. Press a whole hazelnut into the cookie, fairly deeply.
- 8Bake ten minutes at 350 Fahrenheit. They should be very lightly browned when you take them out of the oven.
- 9Let sit until cool. Sprinkle with additional powdered sugar.
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Nutritional Facts for Hazelnut Shortbread Cookies
Serving Size: 1 (15 g)
Servings Per Recipe: 30
- Amount Per Serving
- % Daily Value
- Calories 74.8
- Calories from Fat 39
- Total Fat 4.3 g
- Saturated Fat 1.8 g
- Cholesterol 13.4 mg
- Sodium 20.1 mg
- Total Carbohydrate 8.1 g
- Dietary Fiber 0.3 g
- Sugars 4.3 g
- Protein 0.9 g