First Published: December 12, 2009 … Last Updated: November 26, 2019
This Hazelnut Browned Butter Shortbread cookie recipe is a decadent and buttery treat set off by the bittersweet chocolate and sea salt. It is the perfect cookie to include in a gift basket along with some Hazelnut flavored coffee and mug.
If you are looking for a cookie that can easily be shipped, or a new and different flavor to add to your cookie tray this year, then this Hazelnut Browned Butter Shortbread cookie is the answer. It is not only delicious, but sturdy making it perfect for sending off to family and friends afar.
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What you need to make Hazelnut Browned Butter Shortbread cookies
Other than the basic butter, sugar, flour there are a few ingredients and tools you must have to make this Hazelnut Browned Butter Shortbread
Hazelnuts: Be sure to buy hazelnuts that have already had the skin removed. You can also buy them already chopped if you wish, but I buy them whole and chop them myself. Did you know hazelnuts are also known as filberts? 🙂
In a small saucepan, melt 1/4 cup of the butter over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, about 5 minutes or until butter becomes brown and fragrant. Remove from heat, cool slightly.
In a large bowl, beat remaining butter with electric mixer on med speed for about 30 seconds. Add sugars and salt. Beat until combined, scraping side of bowl occasionally.
Beat in browned butter and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the hazelnuts. Divide dough in half. (I ended up using only 2-1/4 cups of flour)
On a prepared cookie sheet, pat each half of dough into an 8-inch circle. Using fingers, crimp edges of each dough circle. Prick every inch or so with the tines of a fork. Cut each circle into eight wedges (do not separate wedges). (I used my pizza cutter for this – worked like a charm!)
Bake for 15 minutes or until edge is lightly browned. Recut circle into wedges while warm. Cool on cookie sheet for 5 minutes. Transfer wedges to a wire rack; cool. (I ended up baking these 10 minutes longer than the recipe stated. Don’t know why it was so off, but it was.)
In glass 4-cup measuring cup, place chopped bittersweet chocolate and 1/2 teaspoon shortening and microwave at 30-second intervals until melted. Dip the scalloped edge of each wedge into chocolate, allowing excess to drip off. Return to wire rack. Lightly sprinkle the chocolate with fleur de sel. Allow to stand until chocolate is set.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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