Description
Buttery shortbread studded with hazelnuts and bittersweet chocolate. A perfect treat for any occasion.
Ingredients
Units
Scale
- 227 g (8 oz) salted butter
- 1/2 cup (118 ml) granulated sugar
- 2 tbsp light brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups (355 ml) all-purpose flour
- 1 cup (237 ml) hazelnut flour
- 170 g (6 oz) bittersweet chocolate
- flakey sea salt
Instructions
- Beat butter, both sugars, and vanilla on medium-high speed until light and fluffy (3–5 minutes for a stand mixer; 6–8 minutes for a hand mixer).
- Scrape down the sides of the bowl and, with the mixer on low, slowly add both flours and chocolate chunks; mix until just blended. Knead dough by hand if needed to fully incorporate flour.
- Divide dough in half, place each half on plastic wrap, and form into 6-inch long, 2-inch diameter logs.
- Chill logs until firm, about 2 hours.
- Heat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Slice each log into ½-inch thick rounds using a serrated knife. Press together any broken cookies.
- Place cookies 1 inch apart on prepared baking sheets and sprinkle with flaky salt.
- Bake until bottoms are golden, about 15 minutes.
- Let cool slightly before eating.
Notes
- For richer flavor, toast the hazelnuts before incorporating them into the hazelnut flour.
- If you don’t have hazelnut flour, you can substitute an equal amount of almond flour or a blend of almond and all-purpose flour.
- Store the baked shortbread in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15
- Sodium: 80
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 20