Hazelnut Shortbread Cookies with Hazelnut Cream Filling

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These Hazelnut White Chocolate Shortbread Cookies are the best Christmas cookies for hazelnut fans: Buttery shortbread meets creamy white chocolate hazelnut filling and a drizzle of white chocolate. Perfect for gifting and your cookie platter.

If you love hazelnut cookies, those little “Giotto”-style hazelnut wafer bites or anything with a creamy hazelnut centre, you will fall for this recipe. The hazelnut cream and decoration of white chocolate and crunchy praline make these Christmas cookies utterly irresistible.
These tender hazelnut cookies made from a fine hazelnut dough are slightly crisp, and – here’s the kicker – they are sandwiched with a creamy hazelnut filling that evokes the sweet middle of the popular Italian “Giotto” treat.

Tips

• Use cold butter, cut into small pieces, and work the dough quickly. That way the dough stays crisp rather than too soft and sticky.
• Let the finished dough rest in the fridge for at least 30 minutes (better 1 hour) before rolling it out. That makes it easier to handle and the cookies hold their shape when baking.
• Dust your work surface lightly with flour so the dough doesn’t stick — too much flour alters the ratio and can lead to rather dry cookies.
• If your hazelnut cream is too firm, warm it briefly in a water bath so it spreads better. Alternatively, stir in a little hazelnut liqueur to smooth it out.
• Sprinkle the praline or chopped hazelnuts immediately on the still‐liquid white chocolate glaze — this way it adheres perfectly and gives extra crunch.

Which Cookie Cutters Shall I use?

I use these Linzer cookie cutters that have little heart or star-shaped holes in the centre — not only does that look charming, it also makes the cookies hold together nicely. If you don’t have a Linzer cutter, simply use two round cutters of different sizes — the key is that the top cookie has a “peek-hole” for the filling.

Which White Chocolate Hazelnut Spread are you using?

I use this Italian Style White Chocolate Hazelnut Spread as it is smooth and tastes just like that yummy Kinder Bueno Filling we love.

Storage

In an airtight tin, these cookies keep for about 2 weeks. Place parchment paper between the layers so they stay looking good and don’t stickhttps://kikijohnson.gumroad.com/l/jjtfi

Print

Hazelnut White Chocolate Shortbread Cookies

These Hazelnut White Chocolate Cookies are the best Christmas cookies for hazelnut fans: Buttery shortbread meets creamy white chocolate hazelnut filling and a drizzle of white chocolate. Perfect for gifting and your cookie platter.

Course Dessert, Snack

Cuisine German

Keyword Hazelnut sandwich cookies, hazelnut white chocolate cookies

Prep Time 45 minutes

Cook Time 12 minutes

Total Time 57 minutes

Servings 30

Calories 120 kcal

Ingredients

For the Dough:

• 2 cups + 2 Tbsp all-purpose flour 250 g
• 1 cup finely ground hazelnuts 100 g
• 9 Tbsp cold unsalted butter cubed (125 g ≈ ½ cup + 1 Tbsp)
• ½ cup sugar 100 g
• 1 tsp vanilla extract or 1 tube vanilla flavoring / 1 tsp vanilla paste
• 1 pinch salt
• 2 egg yolks

For the Filling:

• ¾ cup smooth hazelnut spread 200 g – about 7 oz
• Optional: 1 Tbsp hazelnut liqueur to soften the filling

For Decoration:

• 1 cup white chocolate chopped or chips (100 g ≈ 3.5 oz)
• ½ tsp coconut oil
• Whole or chopped hazelnuts or praline bits for garnish

Instructions

1. In a mixing bowl, combine flour, ground hazelnuts, sugar, vanilla, salt, butter, and yolks. Quickly knead into a smooth dough. Shape into a disc, wrap in plastic wrap, and chill for about 1 hour.
2. Preheat oven to 325°F (160°C fan).
3. Roll dough to about ⅛ inch (3–4 mm) thick on a lightly floured surface. Cut out cookies using a round cutter (about 2 inches wide). For half of them, cut out a smaller circle in the center for the “tops.”
4. Bake for 10–12 minutes until lightly golden. Cool on a rack.
5. Melt white chocolate with coconut oil. Drizzle or dip the top cookies and decorate with chopped hazelnuts while still soft.
6. Spread hazelnut cream (loosened with liqueur if needed) on the bottoms and sandwich with decorated tops.