Chocolate-Dipped Hazelnut Shortbread

Chocolate Dipped Hazelnut ShortbreadEvery year, I use the holidays as an opportunity to test out new cookie recipes – and this year was no exception. My annual Christmas party featured several new recipes, most from Pinterest of course. I didn’t hear any of my friends complaining!

One of the Pinterest recipes I tested out was this one for Chocolate Dipped Hazelnut Browned Butter Shortbread Cookies. They were not my favorite, mostly because I don’t like nuts in my baked goods, but one of my party guests told me it was her favorite new cookie I made this year.

I will warn you: these cookies are a little annoying to make. I think I’m going to look for a better base shortbread recipe, because these were a little dry, but I like the concept of adding hazelnuts and dipping the cookies in chocolate. In any case, here’s the recipe for you to pinter-test as well. If you make them, let me know your verdict!For this recipe you’ll need hazelnuts, butter, sugar, salt, vanilla, flour, brown sugar, and melting chocolate.

The original recipe, from Better Homes & Gardens, starts by telling you to prepare the hazelnuts. I don’t have the patience for that, so instead, I buy chopped nuts instead of whole nuts that have to be prepared. Check out the BHG recipe if you want to prepare your own hazelnuts.

So for my version of this recipe, you’ll start by heating 1/4 cup of butter in a small saucepan over medium heat. I forgot to take a picture of this, but you want the butter to get dark and fragrant.

While that’s cookin’, make the dough. Shortbread dough is always a little crumbly, but this dough is very dry, so be prepared for that. Start by beating the remaining butter for about 30 seconds, then add your sugar, brown sugar, and salt. Next, add the browned butter and vanilla, then slowly start adding the flour. You might have to add the last cup or so by hand. Finally, add the nuts.

shortbread dough

The original recipe calls for you to divide the dough into two balls, but I did more since I wanted to make smaller bite-sized cookies perfect for a holiday party. So, divide your dough into two to five balls, depending on the cookie size you want.

Press each ball onto a greased cookie sheet to create a circle. Use your finger to crimp the edges and prick the dough with a fork a few times. Cut each into six to eight wedges.

shortbread on a cookie sheet

Do not separate the pieces. Bake at 325 degrees for 15 minutes until slightly brown. Here’s what they look like out of the oven:

While still warm, recut the cookies so the separate nicely. Allow them to cool on the cookie sheet for five minutes, then remove to a rack to cool completely.

Melt your chocolate for dipping. I like to use the melting wafers you can get at crafts stores (like A.C. Moore) and some grocery stores since it melts smoothly. If you use chocolate chips, add about 1/2 teaspoon of shortening to every 4 ounces of chocolate to help it melt more smoothly.

Dip each piece and allow to cool on waxed paper.

chocolate dipped shortbread

The final step is to not dump an entire plate on the floor just after dipping as you’re trying to put in the fridge to cool…like I did.

Yes, there was seriously chocolate EVERYWHERE. Nothing a glass of wine can’t fix, though! And hey, at least it was only one plate. I had two more to serve to guests, luckily!

Here’s the printable:

Chocolate-Dipped Hazelnut Shortbread
  • ½ cup chopped hazelnuts
  • 1 cup butter, softened
  • ¼ cup sugar
  • ¼ cup packed brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 2½ cups flour
  • 4 ounces melting chocolate
  1. Brown ¼ cup of butter over medium heat until dark and fragrant (about 5 minutes).
  2. Beat remaining butter for 30 seconds. Add sugar, brown sugar, and salt, and beat until combined. Add vanilla and browned butter and combine well.
  3. Add flour a little at a time. Combine well and add nuts to the dough.
  4. Divide the dough into 2-5 balls, depending on how big you want the cookies.
  5. Flatten each ball on a greased cookie sheet, using your fingers to crimp the edges. Prick with a fork and cut each circle into 6-8 wedges, but do not separate.
  6. Bake at 325 degrees for 15 minutes.
  7. Recut each circle and allow to cool 5 minutes on the sheet before removing to cool completely on a rack.
  8. Melt the chocolate and dip each cookie. Allow the chocolate to cool completely on wax paper before serving.

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at

2 thoughts on “Chocolate-Dipped Hazelnut Shortbread

  1. So delicious looking and sounding! I love hazelnut anyway and this is a lovely way to enjoy them 🙂
    Thank you so much for sharing this at Wednesday Extravaganza – hope to see you there again next week – and don’t forget the voting is today!

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