Best 2 Chocolate Dipped Hazelnut Shortbread Recipes
Indulge your sweet cravings with our exquisite Chocolate-Dipped Hazelnut Shortbread, a symphony of flavors and textures that will tantalize your taste buds. These delightful cookies are lovingly crafted with a buttery shortbread base, generously studded with crunchy hazelnuts, and then elegantly enrobed in a rich chocolate ganache. Each bite offers a harmonious blend of crumbly shortbread, nutty crunch, and velvety chocolate, creating an unforgettable taste experience. Discover the culinary magic of this classic treat, presented with three irresistible variations: a luscious dark chocolate ganache for a decadent finish, a vibrant white chocolate ganache for a touch of sweetness, and a luscious milk chocolate ganache for a creamy indulgence.
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CHOCOLATE DIPPED HAZELNUT SHORTBREAD
Steps:
- Preheat oven to 350 degrees F.
- Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
- Lower oven to 325 degrees F.
- Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
- Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
- Form into long cookies and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
- In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.
CHOCOLATE-DIPPED HAZELNUT SHORTBREAD WEDGES
Steps:
- Preheat the oven to 350°F. and butter and flour two 8-inch round cake pans. In a food processor grind fine the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well. Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until it is pale golden. While the shortbread is still warm, cut through the rounds again and let them cool in the pans on a rack. Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it.
- In a metal bowl set over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure. Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off. Transfer the shortbread wedges as they are dipped to rack set over a sheet of wax paper and let them stand until the chocolate is set.
Tips:
- For a richer shortbread flavor, use high-quality butter and cream cheese.
- Chill the dough for at least 30 minutes before baking to prevent spreading.
- Bake the shortbread cookies until they are just set, about 10-12 minutes. Overbaking will make them dry.
- Use a good quality chocolate for dipping the shortbread cookies. Semi-sweet or dark chocolate works well.
- If you don't have a double boiler, you can melt the chocolate in a microwave-safe bowl on low power, stirring every 30 seconds.
- To decorate the shortbread cookies, you can use chopped nuts, sprinkles, or even edible glitter.
Conclusion:
These chocolate-dipped hazelnut shortbread cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are buttery, crumbly, and have a rich chocolate flavor. The hazelnuts add a nice crunch and texture to the cookies. These cookies are sure to be a hit with everyone who tries them.
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