Home - Recipes - White Chocolate Hazelnut Shortbread

White Chocolate Hazelnut Shortbread

These crisp cookies get an extra special touch with a white chocolate glaze.

Serves 20
Ready in 40 mins
Prep time 25 mins
Cooking time 15 mins
165 calories per serving


> 1 cup hazelnuts
> 1 cup flour
> 1/2 cup confectioners' sugar
> 1 tsp vanilla extract
> 2 tsp ground cinnamon
> 1 tsp ground cardamom
> 1 stick (1/2 cup) unsalted butter, softened
> 1 cup white chocolate chips


Blend half the hazelnuts in a food processor until finely ground. Do not blend longer than 30 seconds, or the oil will separate from the nuts. Pour the flour in a bowl and make a well in the center. In the well, place the ground hazelnuts, confectioners sugar, vanilla extract, 1 tsp cinnamon, cardamom, and butter.
Knead mixture with your hands until it forms a cohesive dough. Wrap the dough in plastic wrap, press into a flat disk, then refrigerate for 30 min. to set. While dough sets, coarsely chop the remaining hazelnuts, and preheat the oven to 350°F.
When dough is ready, dust your work surface and rolling pin with flour, and roll the dough into a ¼-inch thick layer, working quickly so the dough does not soften. With a square cookie-cutter or a paring knife, cut 20 pieces out of the dough and place on a parchment-lined baking sheet. Sprinkle with chopped hazelnuts, then bake for 13–15 min. or until golden brown. Remove cookies from the oven, and transfer to a wire rack to cool for 15 min.
Shortly before cookies are cooled, melt the white chocolate chips. In a shallow bowl, microwave on medium heat at 15-second intervals, checking and stirring between intervals. Remove melted chocolate from microwave, and use a fork to drizzle over the cookies. Let chocolate cool and harden before serving.

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