Best 9 Hazelnut Vanilla Shortbread Recipes

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Indulge in the delightful symphony of flavors with our exquisite Hazelnut Vanilla Shortbread. This classic confection elevates the traditional shortbread recipe to new heights of indulgence. Our curated selection of recipes caters to every taste and dietary preference, ensuring that everyone can savor the magic of this delectable treat. Experience the irresistible combination of nutty hazelnut and aromatic vanilla, perfectly balanced in a buttery, crumbly shortbread cookie. Whether you prefer a gluten-free, vegan, or classic rendition, we have the perfect recipe for you. Embark on a culinary journey and discover the perfect Hazelnut Vanilla Shortbread that will tantalize your taste buds and leave you craving more.

Here are our top 9 tried and tested recipes!

HAZELNUT SHORTBREAD



Hazelnut Shortbread image

We have several acres of hazelnut trees here in the Willamette Valley, where the climate is perfect for this crop. Harvesttime is a big family event with everyone pitching in to help. I try to incorporate this wonderful flavorful nut into our recipes, and this cookie is always a hit. -Karen Morrell, Canby, Oregon

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 7

1 cup butter, softened
1/2 cup sugar
2 tablespoons maple syrup or honey
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/4 cups finely chopped hazelnuts
1/2 cup each white, red, green, yellow and dark chocolate candy coating disks

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add syrup and vanilla. Beat in flour just until combined; fold in nuts. Shape into two 1-1/2-in. rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm. , Cut into 1/4-in. slices and place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool. , In separate microwave-safe bowls, melt candy coating disks; stir until smooth. Drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 170 calories, Fat 11g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 75mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE DIPPED HAZELNUT SHORTBREAD



Chocolate Dipped Hazelnut Shortbread image

Provided by Dave Lieberman

Categories     dessert

Time 40m

Yield about 1 dozen

Number Of Ingredients 9

1 cup husked hazelnuts
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter, room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
4 ounces good-quality semisweet chocolate

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.

HAZELNUT-VANILLA SHORTBREAD



Hazelnut-Vanilla Shortbread image

Although made with a nontraditional flour, these gluten-free hazelnut shortbread bars are comfortingly familiar and crumbly.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 18

Number Of Ingredients 6

3 ounces (6 tablespoons) unsalted butter, softened
1/2 vanilla bean, split and scraped, pod reserved for another use
1/2 cup sugar
1 cup brown-rice flour
3 ounces blanched hazelnuts, finely ground (1 cup)
1/2 teaspoon coarse salt

Steps:

  • Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on 2 sides.
  • Cream butter, vanilla seeds, and sugar with a mixer until fluffy. Reduce speed to low; add flour, hazelnuts, and salt. Press into pan; freeze until firm, about 30 minutes. Score shortbread into 18 pieces; bake until gold, 55 to 60 minutes. Let cool for 15 minutes; unmold using overhang. Let cool on a wire rack. Cut into pieces. Shortbread will keep, covered, for up to 3 days.

Nutrition Facts : Calories 115 g, Cholesterol 10 g, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, Sodium 32 g

CHOCOLATE-HAZELNUT SHORTBREAD SQUARES



Chocolate-Hazelnut Shortbread Squares image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h25m

Yield Makes about 4 dozen

Number Of Ingredients 11

1 stick unsalted butter, room temperature, plus more for pan
1/3 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1 cup all-purpose flour
2/3 cup heavy cream
1 pound bittersweet chocolate, finely chopped
3 tablespoons Frangelico or other hazelnut liqueur
1/8 teaspoon coarse salt
1/2 cup hazelnuts, toasted, skins removed, and coarsely chopped
Unsweetened cocoa powder, for dusting

Steps:

  • Crust: Preheat oven to 375 degrees with rack in middle. Butter a 9-inch square cake pan. Line bottom and 2 sides with parchment, leaving a 1-inch overhang. Butter parchment.
  • With a mixer on medium speed, beat butter with brown sugar, vanilla, and salt until fluffy, about 2 minutes. Reduce speed to low; beat in flour until combined and a soft dough forms.
  • Spread dough in prepared pan, pressing evenly with the bottom of a dry-measure cup. Prick all over with a fork. Bake until golden, about 15 minutes. Let cool completely in pan on a wire rack.
  • Truffle: In a small saucepan, bring cream just to a boil over medium heat. Remove from heat; whisk in chocolate until melted and combined. Add liqueur and salt, whisking until blended, then stir in nuts. Let cool slightly.
  • Pour chocolate mixture evenly over cooled crust. Refrigerate, uncovered, until cold and set, about 2 hours.
  • Remove shortbread from pan using parchment; place on a cutting board. Dust top completely with cocoa powder. Cut into 48 squares, dipping knife in hot water and wiping clean before each slice. Refrigerate in a single layer until ready to serve, up to 1 week.

VANILLA SHORTBREAD



Vanilla Shortbread image

Simple pleasure. That's what this is. A buttery little bite that's crunchy and crumbly. I use it in Banana Pudding, but it's delicious on its own too. My shortcut to shortbread? Pack the dough into a resealable plastic bag. No messy rolling or gaping holes in a dough log. Pressing the dough into the bag makes a nice even layer that's easy to store and cut.

Provided by Carla Hall

Categories     dessert

Time 2h10m

Yield About 5 dozen cookies

Number Of Ingredients 5

3 cups all-purpose flour
3/4 teaspoon salt
1 1/2 cups (12 ounces) unsalted butter, at room temperature
3/4 cup sugar
1 tablespoon pure vanilla extract

Steps:

  • Whisk the flour and salt in a medium bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until creamy. Beat in the vanilla until incorporated.
  • Reduce the speed to low and gradually add flour mixture. Beat, scraping the bowl occasionally, until the dough comes together in large clumps.
  • Transfer the dough to a gallon-size resealable plastic freezer bag and press into a 1-inch thick, 9 by 5-inch rectangle. The bag is 9 inches wide, so you're pressing the dough to the edges. Refrigerate until firm, at least 2 hours and up to 2 days.
  • When ready to bake, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
  • Cut the dough into thirds to form rectangular logs that are 3 inches wide. Cut each log into 1/4-inch-thick slices. Place the slices on the prepared baking sheets, spacing them 1/2 inch apart.
  • Bake one sheet at a time until the edges are browned and the tops are golden, 14 to 18 minutes. Let cool completely on the sheets on wire racks. The shortbread keeps at room temperature in an airtight container for up to 2 weeks.

HAZELNUT SHORTBREAD COOKIES



Hazelnut Shortbread Cookies image

Provided by The Daring Gourmet, www.daringgourmet.com

Categories     Cookies

Number Of Ingredients 9

1 cup plus 2 tablespoons all-purpose flour
½ teaspoon baking powder
Pinch of salt
½ cup (1 stick) unsalted butter, at room temperature
⅓ cup sugar
1 tablespoon hazelnut oil
1 teaspoon vanilla extract
½ cup ground toasted hazelnuts
3 tablespoons cocoa powder (if making chocolate hazelnut shortbread)

Steps:

  • To toast the hazelnuts, place them on a cookie sheet and roast in a preheated oven at 350 degrees F for 10-15 minutes or until toasted and blistery, tossing occasionally to prevent burning. Remove the hazelnuts and wrap in a clean kitchen towel for a minute, then rub the hazelnuts in the towel to remove as much of the skins as you can. Allow the nuts to cool completely before grinding them.
  • Combine the flour, baking powder and salt in a bowl and set aside.
  • Cream the butter and sugar with an electric mixer until pale and fluffy, about 4-5 minutes. Add the hazelnut oil, vanilla extract, and ground toasted hazelnuts. Mix until combined. If making chocolate shortbread, add the cocoa powder in this step as well.
  • Using a rubber spatula, fold in the flour just until combined. Be careful not to over-stir.
  • Form the shortbread into a log about 2 inches in diameter and wrap with wax paper. Refrigerate for at least 6 hours, preferably overnight.
  • Remove the log from the wax paper and slice in ¼ inch thick rounds. Place the cookies on a cookie sheet.
  • Preheat the oven to 350 degrees F. Bake the shortbread cookies for 10-15 minutes or until lightly golden on the edges. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Dip the cookies in chocolate and then chopped hazelnuts and let cool until the chocolate is set, enjoy them plain, or spread them with a little Nutella before eating.

HAZELNUT SHORTBREAD COOKIES



Hazelnut Shortbread Cookies image

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.

Provided by greenery

Categories     Dessert

Time 1h10m

Yield 30 serving(s)

Number Of Ingredients 8

60 g hazelnuts
100 g unsalted butter, softened
40 g powdered sugar
1 egg yolk
1 tablespoon vanilla
135 g all-purpose flour
1/4 teaspoon salt
30 whole hazelnuts (to garnish)

Steps:

  • If 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.
  • Put 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.
  • Put all the ingredients into a large bowl.
  • Mix by hand, quickly. Don't overmix. You may see flecks of butter, that's okay.
  • Form into a ball, cover with plastic wrap, and cool in the refrigerator for two hours or overnight.
  • Work with half the dough at a time, keeping the rest refrigerated.
  • Roll 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.
  • Bake ten minutes at 350 Fahrenheit. They should be very lightly browned when you take them out of the oven.
  • Let sit until cool. Sprinkle with additional powdered sugar.

Nutrition Facts : Calories 74.9, Fat 4.3, SaturatedFat 1.9, Cholesterol 13.5, Sodium 20.2, Carbohydrate 8.2, Fiber 0.4, Sugar 4.3, Protein 0.9

ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES



Italian Hazelnut Espresso Shortbread Cookies image

Categories     Cookies     Coffee     Food Processor     Chocolate     Dessert     Bake     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 dozen

Number Of Ingredients 10

2 cups all purpose flour
1 cup (packed) golden brown sugar
3 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
2/3 cup hazelnuts, toasted, husked, coarsely chopped
2 tablespoons hot water
2 ounces semisweet chocolate, chopped

Steps:

  • Preheat oven to 350°F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
  • Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
  • Cut each shortbread round into 24 wedges. Cool completely.
  • Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

HAZELNUT SHORTBREAD STICKS



Hazelnut Shortbread Sticks image

Categories     Cookies     Chocolate     Nut     Dessert     Bake     Christmas     Edible Gift     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 20

Number Of Ingredients 9

1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
1 teaspoon vanilla extract
4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/3 cup coarsely chopped husked toasted hazelnuts

Steps:

  • Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.
  • Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.
  • Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days ahead. Store in airtight container at room temperature.)

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your shortbread.
  • Make sure your butter is cold. This will help the shortbread keep its shape when baking.
  • Don't overmix the dough. Overmixing will make the shortbread tough.
  • Chill the dough before baking. This will help the shortbread hold its shape even better.
  • Bake the shortbread until it is just set. Overbaking will make the shortbread dry and crumbly.
  • Let the shortbread cool completely before cutting and serving. This will help the shortbread hold its shape.

Conclusion:

Hazelnut vanilla shortbread is a delicious and easy-to-make treat. With its nutty flavor and rich vanilla aroma, this shortbread is perfect for any occasion. Whether you're serving it at a party or enjoying it as a snack, this shortbread is sure to be a hit. So next time you're looking for a simple and delicious dessert, give this hazelnut vanilla shortbread a try. You won't be disappointed!

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