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Hazelnut Shortbread Cookies

I was inspired to make these Hazelnut Shortbread Cookies after seeing them on @onesarcasticbaker's Instagram post.

My beautiful friend Dee is the face behind this account and she makes the most delicious baked goodies. But when I saw these cookies I knew I wanted to try out the recipe.

These Hazelnut Shortbread Cookies are so crispy and they just melt-in-your-mouth.  If you're a fan of hazelnuts and Nutella, this recipe is the perfect bake for you.

These cookies would make a sweet Valentines gift as well.  I used a love heart cookie cutter for the middle of the cookie instead of the round cutter.

Also, thanks to Dee, I managed to learn something new as well.  I've never used hazelnuts before in my baking.  So, I learnt that to remove the hazelnut skins you need to just roast them for 5 minutes in the oven at 200°C.

Hope you get a chance to try out this delicious recipe.  You will not be disappointed.

Happy Baking xo

All photographs posted here are mine, from my bake.

Below is the original recipe from Dee's website or you can simply click the link  https://www.onesarcasticbaker.com  Please head over to her website to see more delicious bakes and get helpful tips for this recipe.

Hazelnut Shortbread Cookies

Servings 18 Double Cookies

Ingredients

1 1/2 Cup AP Flour (170 g / 6 oz)
1/2 Cup Hazelnuts Toasted and peeled (56 g / 2 oz)
1 Stick Unsalted Butter, pliable (113 g / 4 oz)
1/4 Cup Sugar (56 g / 2 oz)
1/2 Cup Confectionery Sugar (60 g / 2 oz)
1 Cup Hazelnut Spread

Instructions

Place the Hazelnuts in a food processor and pulse until finely ground.

Add the flour, butter and sugar and pulse until a ball of dough is formed.

Roll the dough between 2 sheets of parchment paper to 1/4″ thick and place in the refrigerator for about 1 hour (or overnight).

Preheat oven to 350F and line a baking pan with parchment paper.

Remove dough from the refrigerator and cut 1.5″ circles, using a cookie cutter.

Cut half of the circles with 1/2″ circles.

Bake for 10-12 minutes on the middle rack. The cookie is ready when the sides are golden and is puffed in the center.

Remove from the oven and allow to cool completely.

Spread 1 tsp of Hazelnut spread on half the cookies, dust the rest of the cookies with confectionery sugar.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.

 

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