Hazelnut Cookies Recipe
Indulge in these sophisticated Hazelnut Cookies featuring a buttery shortbread base made with toasted hazelnuts and topped with a luxurious Bourbon-infused dark chocolate ganache. Perfect for holiday gifting or an elegant tea-time treat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 24 cookies
- Cuisine: American
Ingredients
Unsalted butter – 1 stick (room temperature)
Granulated sugar – 1/3 cup
Hazelnuts (roasted) – 1/2 cup
Whole wheat pastry flour – 3/4 cup
All-purpose flour – 1/2 cup
Cornstarch – 2 tbsp
Salt – 1/4 tsp
Vanilla extract – 1/2 tsp
Lemon zest – 1/2 tsp
Egg (for wash) – 1
Water (for wash) – 3 tbsp
Turbinado sugar – 1/3 cup
Dark chocolate (70% cocoa) – 8 ounces
Heavy cream – 4 ounces
Salt (for ganache) – 1/4 tsp
Bourbon – 1 tsp
Instructions
Preheat oven to 350°F and toast hazelnuts for 6-8 minutes until fragrant.
Let hazelnuts cool, then pulse in food processor with sugar and salt until fine.
Add flours and cornstarch; pulse briefly to combine.
Add vanilla, lemon zest, and butter. Pulse until a soft dough forms.
Transfer dough to a gallon freezer bag, press into a half-inch slab, and refrigerate overnight.
Remove dough, roll lightly to even edges, and cut with a 1-inch round cutter.
Place on parchment-lined sheet. Brush with egg wash (egg + 3 tbsp water) and sprinkle with turbinado sugar.
Bake at 325°F for 10-12 minutes until edges are lightly golden.
Prepare ganache by pouring hot heavy cream over chocolate, bourbon, and salt. Whisk until smooth.
Refrigerate ganache for 10-15 minutes until thick, then pipe onto cooled cookies.
Notes
• Use high-quality dark chocolate (at least 60% cacao) for the best ganache flavor.
• The overnight chill is essential for the shortbread texture and ease of cutting.
• If you don’t have bourbon, substitute with extra vanilla extract or hazelnut liqueur.
• Ensure the hazelnuts are fully cooled before processing to avoid turning them into nut butter.