BAKING cookies

Hazelnut Shortbread

June 25, 2010

Hazelnut Shortbread

Given the number of hazelnut recipes I have littered around this place, it’s amply clear that I have a weak spot for these nuts. Give me anything with hazelnuts, and you’re golden in my books. Have you stood around your oven when roasting hazelnuts? It smells like nothing else. Now imagine this smell captured in a bottle. A bottle of pure hazelnut goodness in the form of hazelnut oil.

When I first got a bottle of it, I couldn’t stop sniffing it on and off. It’s good to refrigerate nut oils so that you don’t have to worry about it going rancid (for that matter, you should refrigerate nuts as well, especially if you live in a warmer climate). Hazelnut oil, is a delicate (read: low smoking point) aromatic oil, so it’s best to use it in recipes that don’t require you to heat the oil.  It’s makes for a very popular salad dressing. But add a splash of it on hot pasta, and you’ve got something fantastic. I’ve been thinking of the most flavourful and effective ways to use hazelnut oil (this stuff is expensive!) and I’d love to know how you use your hazelnut oil.

Hazelnut Shortbread

Today, I used them in shortbread cookies. Thought it’s not absolutely necessary to use the hazelnut oil, I indulged. I used a recipe from Bon Apetit that’s backed by excellent reviews, and it did not disappoint. I went ahead and added a tablespoon of cacao nibs to it and loved the extra crunch in the shortbread. Say you don’t want this with a dollop of Nutella?

Hazelnut Shortbread Recipe
Adapted from Epicurious

1 cup / 120g all purpose flour
1/2 teaspoon baking powder
1 tablespoon cacao nibs
1/2 cup (1 stick) butter, room temperature
1 tbsp hazelnut oil
1/3 cup sugar
1/2 cup / 50g finely ground toasted hazelnuts
1 teaspoon hazelnut-vanilla extract (make your own!)

  1. Whisk flour, baking powder, and cacao nibs in medium bowl to blend.
  2. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Fold in flour mixture until just combined.
  3. Bring the dough together and shape it into a log, much like how you would for biscotti. Wrap in cling film and refrigerate for about 30 minutes.
  4. Preheat to 325°F/160°C and line large baking sheet with parchment paper or silicone baking mat.
  5. Cut the log into 1/4th inch thick slices (a little thinner or thicker doesn’t matter, just make sure they are all of the same thickness).
  6. Bake cookies until light golden brown around edges, about 15-17 minutes. Cool on baking sheet for 5 minutes. Transfer to rack; cool cookies completely.
  7. Dollop each shortbread with a little bit of Nutella right before serving!
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  • Reply Sanjeeta kk June 25, 2010 at 6:25 AM

    Beautiful recipe. I don’t have Hazelnuts, probably can replace it with almonds and give a try. Nice to be here. Best wishes.

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  • Reply The Purple Foodie June 25, 2010 at 9:41 AM

    They will be lovely with almonds as well!

  • Reply Jenn (Jenn's Menu and Lifestyle Blog) June 25, 2010 at 10:21 AM

    I’ve never made hazelnut shortbread before. That looks scrumptious! Very cute plate, too.


  • Reply Summer June 25, 2010 at 6:44 PM

    Hah, hazelnuts have me donuts too!
    Yeah refrigerating nuts is the only way to keep them happy and us too!!
    Now i see u sure did find a bottle of hazelnut oil, u found that in BOmbay gurl?
    Ur shortbreads excellente!!!
    Bom fim de semana!!!

  • Reply Sommer @ A Spicy Perspective June 25, 2010 at 7:17 PM

    Shortbread is my all-time favorite cookie! This looks marvelous!

  • Reply Deepa June 25, 2010 at 11:21 PM

    I may not be the first one to say this – you have a great blog…simply delicious..will be visiting here very often…

  • Reply arjwiz June 26, 2010 at 12:05 AM

    That last pictures is just…marvelous!

  • Reply Tweets that mention Hazelnut Shortbread Recipe -- June 26, 2010 at 12:42 AM

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  • Reply FOODESSA June 26, 2010 at 6:25 AM

    Shaheen…it’s truly amazing how loyal you are to the hazelnut;o)
    What I love about recipes like yours is that we all can choose our favourite nut and substitute it to suit our pleasure.
    My favourite versatile nut still happens to be the almond…and the hazelnut is right on his toes;o)
    Great Shortbread recipe.

  • Reply Deborah June 26, 2010 at 8:56 PM

    Anything smeared with Nutella is delicious, but this shortbread sounds amazing!!

  • Reply Pooja June 27, 2010 at 10:30 AM

    Wow yummy!! I’m a baking freak, though not that good! but I love trying new things..

    and your blog is AWESOME!! really cute. you are doing one hell of an job!

  • Reply Summer June 27, 2010 at 12:37 PM

    You remember i emailed u that now there is a way where everything u want can be urs, well its super and i jus posted about it:-)))

    Little pricey, but still a dream !!!! [for me:-)))) ]

    Ur going to love this , i sure do:-)))

    I so need a few of ur tips there too!!!

  • Reply Lawyer Loves Lunch June 29, 2010 at 11:52 PM

    How am I not familiar with hazelnut oil? Looks like I’ll have to acquaint myself quickly because these cookies (especially with the Nutella) look AWESOME!

  • Reply Natalie @ Cake Decorating Books July 2, 2010 at 6:58 AM

    I am so glad I found this blog. Another great recipe I will have to try. Yum!

  • Reply The Purple Foodie July 4, 2010 at 11:47 PM

    :) thanks, Natalie. Let me know how they turn out for you!

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    Unknown~ We more frequently fail to face the right problem than fail to solve the problem we face.

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