Hazelnut Shortbread Recipe

Delightfully buttery and nutty, this hazelnut shortbread recipe is divine. Not to mention, utterly simple. Just five ingredients and a couple of steps, these slice and bake shortbreads are impressively tasty. For more hazelnut recipes check out my gluten free hazelnut latte cake or my hazelnut and chocolate chip biscotti.

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This hazelnut shortbread recipe only contains five ingredients; butter, sugar, vanilla, flour and crushed hazelnuts. To make crushed hazelnuts, I take whole hazelnuts and pop them into a ziploc bag. I then hit it hard with something heavy (usually a rolling pin) until lightly smashed so you still have decent sized chunks.

To start the shortbread dough, cream together your butter and sugar until pale in colour and creamy. Next, add in the vanilla, flour and hazelnuts and mix again until a dough starts to form. Tip out onto a clean surface and knead gently to form a dough. It will still be a little crumbly but once it mostly comes together transfer to a piece of baking paper. Form into a log shape and using the baking paper, roll tightly to cover and continue rolling for a rounder shape. Twist the ends of your baking paper to close.

Rest in the fridge for at least an hour before slicing and baking. When cooked and cooled, dip into melted milk chocolate and sprinkle on chopped hazelnuts.