Buttery and nutty, these melt-in-your-mouth hazelnut shortbread cookies are delicious. And they are dipped in a beautiful glaze with a hint of sweet maple. The texture of these cookies is fantastic; and with their distinctive roasted hazelnut flavour it's very difficult to eat just one. What's more, they are so easy to make with simple ingredients.
This is now one of my go-to cookies for the fall and winter seasons. I started my morning by having a couple of these with a hot cup of coffee. Such a blissful way to start the day. They are also perfect for wrapping up to give as a special treat to friends and family. I know you're going to love them as much as I do.
See my チョコレートヘーゼルナッツクッキー for another delicious cookie filled with roasted hazelnuts. You should also try my soft pumpkin cookies for another scrumptious autumn cookie.
材料
- Ground, roasted hazelnuts - You might be able to buy pre-roasted and ground hazelnuts, but freshly roasted has a much better flavour so I recommend doing it yourself. See my guide on how to roast and peel hazelnuts for easy to follow instructions.
- 無塩バター
- 中力粉
- パウダーシュガー - Using confectioner's sugar gives you an extra tender shortbread and helps prevent the cookie from spreading while baking.
- 塩 - This is used to help flavour the cookie as well as to temper the sweetness of the glaze.
- バニラエキストラクト
- メープルシロップ - This is for the glaze, which is optional.
それぞれの分量については下のレシピカードをご確認ください。
バリエーション
Less sweet - Don't have a sweet tooth? The maple glaze is not excessively sweet as we temper the sweetness with a pinch of salt. However, if you really prefer less sweetness, you can skip the glaze entirely. These hazelnut shortbread cookies are delicious with or without the glaze.
作り方
Roast and peel the hazelnuts (see that post for easy instructions). Put the prepared hazelnuts into a フードプロセッサー and grind them into tiny pieces. Set aside for now.
Sift the confectioner's sugar into a small bowl, and sift the flour and salt into another small bowl. Set them aside.
Next, beat the butter with the vanilla until it's pale and fluffy. I did this in my スタンドミキサー with a paddle attachment for 4 minutes, but you could do it by hand or with a hand mixer.
Add the sugar in with the butter while mixing on low speed. Scrape the sides of the bowl down with a ゴムベラ as needed. Mix in the vanilla, then slowly add in the flour/salt and mix until just combined (don't overmix).
Mix in the ground hazelnuts until they are spread evenly throughout the dough, still being careful to not overmix. The dough will be very crumbly.
On a lightly floured surface, roll or press the dough into 2 equal cylinders, about 1 inch (2.54 cm) or so in diameter.
Wrap each well in plastic wrap. Use the wrap to help press the crumbly dough together into the correct shape - as round as possible. Chill in the fridge until firm, at least 2 hours. Preheat your oven to 350°F / 180°C.
Carefully cut the chilled, firm cookie dough into slices about ½ inch (1.27 cm) thick. I got 15 cookies from each roll, for a total of 30 cookies. Bake before the cookies have time to warm up again.
コツ: I like to rotate the dough cylinders shortly into the chilling process so that they don't sink down while they are still soft and have a slightly flat edge. This rotating will help you achieve a perfectly round cookie.
Place the cookies on a パーチメント紙 covered baking sheet. They won't spread much, but give them enough room to breath. Then bake for 10 minutes. Don't let them get to the point of browning.
They will be very delicate when they first come out of the oven, so cool them on the ベーキングトレイ for 5 minutes. Then transfer them to a cooling rack to cool the rest of the way. The cookies should be completely cooled before adding the glaze.
Maple glaze
Sift the powdered sugar and salt into a small bowl. This will help keep your glaze smooth and lump-free.
Next, whisk in the (not too hot) melted butter and maple syrup. It will turn into a thick frosting at this point.
Whisk in water an ⅛ teaspoon at a time until you get it runny enough to have a nice glaze consistency but still thick enough to cling to the cookies. (If you accidentally add too much, you can thicken it again with more sugar.)
Dip the cooled cookies halfway into the glaze.
Then wipe the underside of the cookie on the side of the bowl to remove any excess glaze, preventing the extra from pooling around the cookie while it sets.
Place the dipped cookies on some パーチメント紙 and give them time to let the glaze set. The set glaze will be firm and dry to the touch, and the hazelnut shortbread cookies will be able to be stacked together.
Put some in a little box with a decorative ribbon to give this tasty treat as a charming gift. Or, be a little selfish and keep them all for yourself. No one will blame you 😉
キッチングッズ
To make this recipe you will need the following:
- Kitchen scale や 計量カップのセット
- Food processor や ミキサー
- Stand mixer or hand mixer - You can also do the mixing by hand. Just ensure that you have really beat the butter until it becomes pale and fluffy.
- Rubber spatula
- Mixing bowls
- Plastic wrap
- Parchment paper
- Baking sheet
- Whisk
- Knife
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保存
Store these cookies in an airtight container at room temperature. Shortbread cookies last for a long time - up to 1 month! But because of the glaze on these cookies, I recommend keeping them for up to 2 weeks.
If you want to freeze these cookies, I recommend waiting to glaze them until they have thawed. The cookies themselves can be frozen for up to 6 months. Set on a countertop to thaw to room temperature.
美味しく作るコツ
- バター - Make sure your butter is at room temperature before beginning. And when you are beating it, make sure you keep beating until it has become pale in colour and fluffy.
- 小麦粉 - If you are using a measuring cup rather than a キッチンスケール to measure flour, make sure to spoon the flour into the cup then scrape off the top with a knife. Simply scooping the cup into the bag of flour will cause the flour to be packed down and you will get too much. Also, once you have added the flour into the dough be very careful to not overmix or you will get a tougher cookie.
- Chilling - Don't skip the chilling process. If you bake them without chilling first, they will spread and lose their shape in the oven.
📖 レシピ
Hazelnut Shortbread Cookies
- 準備: 10分
- 調理: 10分
- 合計時間: 20分
- 分量: 30 個分 1x
- 分類: クッキー
- 国: アメリカ
説明
Buttery and nutty, these melt-in-your-mouth hazelnut shortbread cookies are delicious. A touch of sweet maple glaze takes them over the top.
材料
Hazelnut Shortbread Cookies:
1 ½ カップ (225g) 中力粉
½ 小さじ 塩
½ カップ (65g) パウダーシュガー
10 tablespoons (142g) 無塩バター (室温にしておく)
1 小さじ バニラエキストラクト
½ カップ (60g) roasted hazelnuts
Maple Glaze:
½ カップ (65g) パウダーシュガー
2 大さじ メープルシロップ
1 大さじ (14.2g) 無塩バター (溶かしておく)
塩ひとつまみ
作り方
Hazelnut Shortbread Cookies:
Roast and peel the hazelnuts (see that post for easy instructions). Put the prepared hazelnuts into a フードプロセッサー and grind them into tiny pieces. Set aside for now.
Sift the confectioner's sugar into a small bowl, and sift the flour and salt into another small bowl. Set them aside.
Next, beat the butter with the vanilla until it's pale and fluffy. I did this in my スタンドミキサー with a paddle attachment for 4 minutes, but you could do it by hand or with a hand mixer.
Add the sugar in with the butter while mixing on low speed. Scrape the sides of the bowl down with a ゴムベラ as needed. Mix in the vanilla, then slowly add in the flour/salt and mix until just combined (don't overmix).
Mix in the ground hazelnuts until they are spread evenly throughout the dough, still being careful to not overmix. The dough will be very crumbly.
On a lightly floured surface, roll or press the dough into 2 equal cylinders, about 1 inch (2.54 cm) or so in diameter.
Wrap each well in plastic wrap. Use the wrap to help press the crumbly dough together into the correct shape - as round as possible. Chill in the fridge until firm, at least 2 hours. Preheat your oven to 350°F / 180°C.
Tip: I like to rotate the dough cylinders shortly into the chilling process so that they don't sink down while they are still soft and have a slightly flat edge. This rotating will help you achieve a perfectly round cookie.
Carefully cut the chilled, firm cookie dough into slices about ½ inch (1.27 cm) thick. I got 15 cookies from each roll, for a total of 30 cookies. Bake before the cookies have time to warm up again.
Place the cookies on a パーチメント紙 covered baking sheet. They won't spread much, but give them enough room to breath. Then bake for 10 minutes. Don't let them get to the point of browning.
They will be very delicate when they first come out of the oven, so cool them on the ベーキングトレイ for 5 minutes. Then transfer them to a cooling rack to cool the rest of the way. The cookies should be completely cooled before adding the glaze.
Maple Glaze:
Sift the powdered sugar and salt into a small bowl. This will help keep your glaze smooth and lump-free.
Next, whisk in the (not too hot) melted butter and maple syrup. It will turn into a thick frosting at this point.
Whisk in water an ⅛ teaspoon at a time until you get it runny enough to have a nice glaze consistency but still thick enough to cling to the cookies. (If you accidentally add too much, you can thicken it again with more sugar.)
Dip the cooled cookies halfway into the glaze.
Then wipe the underside of the cookie on the side of the bowl to remove any excess glaze, preventing the extra from pooling around the cookie while it sets.
Place the dipped cookies on some パーチメント紙 and give them time to let the glaze set. The set glaze will be firm and dry to the touch, and the hazelnut shortbread cookies will be able to be stacked together.
栄養素
- 1食あたり: クッキー1個
- カロリー: 92
- 糖質: 4.8 g
- 塩分: 39.7 mg
- 脂質: 5.4 g
- 炭水化物: 10 g
- タンパク質: 1 g
- コレステロール: 11.2 mg
キーワード: ヘーゼルナッツショートブレッド
Yvonne says
Absolutely heavenly.
アシャ says
Thank you!
Raven B. says
Delightful cookies. So easy to make too.
アシャ says
Thank you!
Hedi says
I made a batch of these for new years. Love the flavor. The maple glaze is perfect with the hazelnut.
アシャ says
Thanks!
Ava says
These cookies are over-the-top amazing.Thank you!!
アシャ says
Thanks so much for the kind words!
Greta says
Uh Oh my new cookie addiction. Not that I am complaining. Sooooo good!!
アシャ says
Thank you! I love them too 🙂
Liz says
Love these cookies. Thank you for the recipe. It's definitely a keeper.
アシャ says
Thank you Liz 🙂
Penny says
I made these cookies for my sister's shower. They were so good I came home and made a batch just for me.
アシャ says
So happy to hear! Thank you 🙂
Rebecca says
I used to collect maple sap from the trees and we would boil it down for the syrup.
These cookies remind me so much of my childhood. Love them.
アシャ says
That sounds like a great childhood memory. Thanks for sharing and glad you like the cookies 🙂
Linda says
So good. My new fav cookie.
アシャ says
Thank you ❤️
Denise says
Scrumptious!!
アシャ says
Thanks so much!
Shelley says
Super good. Especially with a very peaceful afternoon cup of tea.
アシャ says
Thank you 🙂 Sounds like a lovely afternoon treat.
Deb says
Loving these cookies. So so good with a cup of tea.
アシャ says
Thanks! 🙂
Vicki says
Great recipe. Melts in your mouth deliciousness.
アシャ says
Thank you!