Chocolate Dipped Hazelnut Shortbread Recipe Recipe For Salisbury

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CHOCOLATE HAZELNUT SHORTBREAD COOKIES



Chocolate Hazelnut Shortbread Cookies image

Chocolate Hazelnut Shortbread Cookies, a simple, easy melt in your mouth Christmas shortbread cookie, perfect plain or dipped in chocolate.Depending on size of cookie, makes approximately 3-4 dozen cookies.

Provided by Rosemary Molloy

Categories     Christmas Cookies     Dessert

Time 32m

Number Of Ingredients 8

2 ¼ - 2 ½ cups all purpose flour (at least 11% protein)
pinch salt
1 ¼ cups butter softened*
1 ⅓ cups icing / powdered sugar
1 teaspoon vanilla
½ -⅔ cup finely chopped hazelnuts or walnuts
melted chocolate
finely chopped hazelnuts** ((1/2 cup more less depending if you plan on sprinkling them on all the cookies))

Steps:

  • In a large bowl whisk together flour and salt. Start with 2 ¼ cups of flour, once the dough is combined if needed add more flour 1 tablespoon at a time.
  • In a the mixing bowl cream the butter, then slowly add sugar and vanilla and beat, slowly add the whisked flour and continue to beat, stir in the ground hazelnuts. Refrigerate for approximately 30 minutes.
  • Pre-heat oven to 325F (160C). Line 1-2 cookie sheets with parchment paper.
  • Remove the dough from the fridge and form into golf ball size balls, place on the prepared cookie sheets, lightly flatten (not too thin) with the bottom of a glass (lightly floured so dough doesn't stick)**.
  • Bake for approximately 10-12 minutes or until lightly golden. Let cool 5 minutes on the cookie sheets, then move to wire racks to cool completely before dipping or drizzling with melted chocolate.
  • Melt the chocolate either bain marie or with the microwave, either dip half of the cookie or spread half of cookie with chocolate (I spread the top half of the cookie), or drizzle with the chocolate if you prefer, sprinkle the ground hazelnuts on top of the chocolate. If you prefer plain then you could also sprinkle with powdered sugar before serving. Enjoy!
  • **Make balls a little larger and flatten to a thicker size, if you want thicker cookies.

Nutrition Facts : Calories 89 kcal, Carbohydrate 9 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 94 mg, Sugar 3 g, ServingSize 1 serving

CHOCOLATE-DIPPED HAZELNUT SHORTBREAD



Chocolate-Dipped Hazelnut Shortbread image

These quick and easy Chocolate-Dipped Hazelnut Shortbread are so addicting! The nutty, delicate shortbread combine perfectly with a bit of dark chocolate.

Provided by Jennifer McHenry

Categories     cookies

Number Of Ingredients 8

3/4 cup (12 tablespoons) unsalted butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 & 3/4 cups all-purpose flour
1 teaspoon salt*
1/2 cup toasted hazelnuts, finely chopped
4 ounces (2/3 cup) semisweet chocolate

Steps:

  • Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Mix in the vanilla.
  • Reduce mixer speed to low. Gradually add the flour and salt, and mix just until combined. Stir in the hazelnuts. The dough will be crumbly but should hold together when pinched.
  • Gather the dough into a disc and wrap in plastic wrap. Refrigerate for about 30 minutes.
  • Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  • Roll out the dough into a disc about 1/4-inch thick. Use a cookie cutter or a sharp knife to cut out the cookies.** If necessary, gather and re-roll the dough once. Carefully transfer the cut cookies onto the prepared pans.
  • Bake, one pan at a time, for 12-15 minutes, or until the cookies are lightly browned. Cool on the pans for about 10 minutes. Then, transfer to wire racks to cool completely.
  • Place the chocolate in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the chocolate melts when stirred.
  • Dip the cookies partially into chocolate or drizzle the chocolate over the cookies. Place the cookies on parchment paper or waxed paper, and allow the chocolate to set completely.

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 finger sized logs, about 1 1/2 to 2 tablespoons dough each, 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 RECIPE



Chocolate Dipped Hazelnut Shortbread Recipe image

Make and share this Chocolate Dipped Hazelnut Shortbread Recipe recipe from Food.com.

Provided by seahorse73

Categories     Dessert

Time 40m

Yield 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 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 finger sized logs, about 1 1/2 to 2 tablespoons dough each, 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.

Nutrition Facts : Calories 3029.9, Fat 239.7, SaturatedFat 102.8, Cholesterol 455.7, Sodium 2098.7, Carbohydrate 219.9, Fiber 35.3, Sugar 74.8, Protein 55

CHOCOLATE-DIPPED HAZELNUT SHORTBREAD WEDGES



Chocolate-Dipped Hazelnut Shortbread Wedges image

Categories     Chocolate     Dessert     Bake     Winter     Hazelnut     Gourmet

Yield Makes 32 cookies

Number Of Ingredients 6

1 1/4 cups hazelnuts with skins (about 6 ounces), toasted
1 1/4 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled
4 ounces fine-quality bittersweet or semisweet (not unsweetened) chocolate
1 tablespoon vegetable shortening

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.

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