hazelnut shortbread

Make the perfect holiday dessert with this recipe for hazelnut shortbread bars with a chai tea glaze made from an easy homemade chai tea simple syrup.

Hazelnut Shortbread Bars with Chai Tea Glaze

water

sugar

chai tea bags

butter (at room temperature)

icing sugar

tbsp chai tea simple syrup

all purpose flour

hazelnut (divided)

tbsp icing sugar

In a small pot bring water, sugar and chai tea bags to a boil. Cook, stirring frequently for 10-12 minutes until sugar is dissolved and liquid has started to reduce. Remove tea bags halfway through cooking to avoid them breaking apart. Remove from heat and cool completely.

Preheat oven to 350F and line an 8x8 baking pan with parchment paper.

Heat a small pan over medium heat, toast chopped hazelnuts until aromatic about 3-5 minutes.

Cream butter, icing sugar and cooled chai tea simple syrup together with a mixer at medium speed until light and fluffy, about 2 minutes. Lightly mix in flour and toasted hazelnuts.

Add 1/2 cup of chopped hazelnuts (reserving the rest for sprinkling at the end), and mix with hands until dough begins to clump together.

Pour dough into prepared pan, it will be loose and crumbly, don&#039;t worry! Using your hands, pack it down. Bake for 30-35 minutes or until fully cooked. Remove from oven and allow to cool about 10 minutes, carefully remove from pan to a wire rack and allow to cool completely, about an hour.

Meanwhile, make the glaze; whisk icing sugar with chai tea simple syrup.

Once shortbread bars are cool, remove from baking pan, drizzle with chai tea glaze and sprinkle with remaining hazelnuts. Cut into 16 equal squares.

For chai tea simple syrup:

Sugar Free Chocolate Hazelnut Shortbread, A tasty buttery cookie recipe featuring hazelnuts and a chocolate topping.

Sugar Free Chocolate Hazelnut Shortbread

tbsp Butter

Sugar Free Powdered Sugar

tsp Vanilla Extract

Flour

½ cup Hazelnuts (-Chopped)

In a stand mixer, beat together the softened butter with the sugar alternative until creamy. Then add the extract and flour and mix until combined, stopping to scrape down the sides of the bowl as needed. Use a spatula to fold in the chopped hazelnuts. Wrap the cookie dough in plastic wrap and refrigerate for at least 45 minutes.

Remove the dough from the refrigerator, preheat the oven to 325 and prep two baking sheets for nonstick (I use parchment paper). Then use a scoop or spoon to scoop out tablespoon sized cookie dough and place them onto the prepped sheets, about one and a half to two inches apart from one another. You can use a fork to poke holes in top of the cookies.

Bake for 12-14 minutes or until the edges begin to turn golden. Then transfer to a cooling rack to full cool before adding the chocolate topping. (see post for how to make the chocolate topping).

Wonderfully crumbly, melt-in-your-mouth shortbread that gets a DOUBLE dose of hazelnut flavor!

Hazelnut Shortbread Cookies

all-purpose flour

baking powder

salt

unsalted butter (, at room temperature)

hazelnut oil

vanilla extract

hazelnuts

cocoa powder ((if making chocolate hazelnut shortbread))

To toast the hazelnuts, place them on a cookie sheet and roast in a preheated oven at 350 degrees F for 10-15 minutes or until toasted and blistery, tossing occasionally to prevent burning. Remove the hazelnuts and wrap in a clean kitchen towel for a minute, then rub the hazelnuts in the towel to remove as much of the skins as you can. Allow the nuts to cool completely before grinding them.

Combine the flour, baking powder and salt in a bowl and set aside.Cream the butter and sugar until pale and fluffy, about 4-5 minutes. Add the hazelnut oil, vanilla extract, and ground toasted hazelnuts. Mix until combined. If making chocolate shortbread, add the cocoa powder in this step as well.Using a rubber spatula, fold in the flour just until combined. Be careful not to over-stir.Form the shortbread into a log about 2 inches in diameter and wrap with wax paper. Refrigerate for at least 6 hours, preferably overnight.

Preheat the oven to 350 degrees F.Remove the log from the wax paper and slice in 1/4 inch thick rounds. Place the cookies on a cookie sheet.  Bake the shortbread cookies for 10-15 minutes or until lightly golden on the edges. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Dip the cookies in chocolate and then chopped hazelnuts and let cool until the chocolate is set, enjoy them plain, or spread them with a little Nutella before eating.Makes about 24 shortbread cookies.

Hi Kimberly,

I made these for work and everyone loved them. They loved the so much they want to buy some from me. What would you charge per dozen? I am at a loss as what to charge.
Thank you

These hazelnut shortbread cookies were absolutely HEAVENLY!  The addition of the hazelnut oil is brilliant.  My children and husband raved about these cookies and have already requested more.

Hi Kimberly, Thank you for sharing this awesome recipe! I tried this recipe last week, and it turned out amazing! I just have a quick question: how long can I keep the dough in the fridge ? Can I freeze it?
Thank you :)

Top 3 hazelnut shortbread recipes from across the web

The most viewed hazelnut shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hazelnut Shortbread Bars with Chai ...

Sugar Free Chocolate Hazelnut Short...

Hazelnut Shortbread Cookies

Top 3 hazelnut shortbread recipes from across the web

The most viewed hazelnut shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hazelnut Shortbread Bars with Chai ...

Sugar Free Chocolate Hazelnut Short...

Hazelnut Shortbread Cookies

The most viewed hazelnut shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine