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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.
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
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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.
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Preheat oven to 325°F (160°C fan).
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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.”
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Bake for 10–12 minutes until lightly golden. Cool on a rack.
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Melt white chocolate with coconut oil. Drizzle or dip the top cookies and decorate with chopped hazelnuts while still soft.
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Spread hazelnut cream (loosened with liqueur if needed) on the bottoms and sandwich with decorated tops.