Best 2 Chocolate Dipped Hazelnut Shortbread Recipes

Chocolate dipped hazelnut shortbread is a delectable treat that combines the rich flavors of chocolate and hazelnut with the crumbly texture of shortbread. Whether you're looking for a special dessert to serve at a party or a sweet snack to enjoy with your family, this classic recipe is sure to satisfy your cravings. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create this delightful treat.

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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

Ingredients

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 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.

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

Ingredients

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.

Tips:

Mise en Place: Before you start baking, make sure you have all the necessary ingredients and equipment ready. This will help you stay organized and avoid any mishaps during the process.
Use High-Quality Ingredients: The quality of your ingredients will greatly impact the final product. Choose high-quality chocolate, hazelnuts, and butter for the best results.
Chill the Dough: Chilling the dough before baking helps to firm it up and prevent it from spreading too much in the oven. This will result in a more crisp and crumbly shortbread cookie.
Don't Overmix the Dough: Overmixing the dough can result in a tough and dry shortbread cookie. Mix the dough just until it comes together and avoid overworking it.
Bake the Cookies Until They Are Just Set: The cookies should be baked until they are just set and the edges are just beginning to brown. Overbaking will result in a dry and crumbly cookie.
Let the Cookies Cool Completely: Before dipping them in chocolate, let the cookies cool completely on a wire rack. This will help to prevent the chocolate from melting too quickly.
Use a Double Boiler or Temper the Chocolate: To get a smooth and shiny chocolate coating, use a double boiler or temper the chocolate. This will help to prevent the chocolate from seizing or becoming grainy.
Decorate the Cookies While the Chocolate Is Still Wet: If you want to decorate the cookies with sprinkles or chopped nuts, do so while the chocolate is still wet. This will help the decorations to adhere to the cookies.

Conclusion:

Chocolate Dipped Hazelnut Shortbread Cookies are a delightful treat that is perfect for any occasion. They are easy to make and can be customized to your liking. With a crisp and crumbly shortbread cookie base, a rich and decadent chocolate coating, and the nutty flavor of hazelnuts, these cookies are sure to be a hit. So next time you are looking for a special treat, give these Chocolate Dipped Hazelnut Shortbread Cookies a try.