Chocolate Hazelnut Shortbreads

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sandwich cookies

Chocolate Hazelnut Shortbreads

Course: Sweets
Sweets Sub-Category: Cookies
Give your cookie scooper a break this morning and grab your rolling pin- these delicate, melt in your mouth cookies are as flexible with their flavors as all the others. You can sub out the almond flour for ground up pistachios, add a touch of orange zest, bits of currants even!
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  • 10 ounces Butter 280g
  • 1-1/2 cups Powdered Sugar 170g
  • 1 cup Almond flour 95g
  • 1/4 cup Hazelnuts 35g
  • Handful Pieces of dark or milk chocolate
  • 1 Egg
  • 3 cups Flour 390g
  • 1 tsp Salt 4g


  • Place the hazelnuts and powdered sugar in the food processor and pulse until fine. Add the chocolate and pulse until these are thin shards.
  • In the bowl of a stand or hand held mixer, cream the butter on its own until broken up and without chunks. Add powdered sugar mixture and mix until smooth.
  • Add the egg and salt and mix until just combined. Add the flour and mix until it just comes together in a ball.
  • Roll between two sheets of parchment paper until quite thin. Place this on a cookie sheet and into the freezer for 15-20 minutes (or several weeks if you’re planning ahead).
  • Peel off the top parchment paper and cut out your cookies. Place these on a parchment-paper lined cookie sheet and bake at 350 F until the side begin to brown.


These are delicate and flavorful enough to stand on their own, but sandwiched together with a little caramel or jam? Sinful!