Sugar Free Chocolate Hazelnut Shortbread Recipes

CHOCOLATE HAZELNUT SHORTBREAD

Steps:

• Preheat oven to 350°. Cream butter, Nutella and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture. Add hazelnuts; mix well., Divide dough in half; shape each into a disk. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-1/4-in. scalloped round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 8-10 minutes. Remove from pans to wire racks to cool. If desired, dust with confectioners' sugar.

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.

HAZELNUT SHORTBREAD

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.

CHOCOLATE HAZELNUT SPREAD - SUGAR FREE

Steps:

• Place the first 4 ingredients into a food processor and blend.
• Slowly pour a small amount of oil into the mix, a little at a time, until it becomes a paste (a similar consistancy to peanut butter or nutella).
• Place paste into a jar and refrigerate.
• Keeps for 1 month.