Hazelnut Shortbread Cookies are made with browned butter and dipped in dark chocolate sprinkled with seas salt 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 Christmas 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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Why You'll Love Browned Butter Hazelnut Shortbread
Rich, nutty flavor: browned butter enhances the flavor of these buttery cookies and pairs perfectly with the hazelnuts in every bite.
Salty sweet balance: edges dipped in dark chocolate and sprinkled with grey sea salts enhances the overall flavor of these cookies.
Gourmet appeal: these shortbread cookies have a gourmet look and feel all while being very easy to make and budget friendly!
Cookie Ingredients
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? 🙂
- Fleur de Sel: also known as grey sea salt or Celtic sea salt
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Salt
- Vanilla extract
- All-purpose flour
- Bittersweet chocolate
- Coconut oil
Scroll to the bottom of this post for ingredient amounts and complete instructions.
Substitutions
Nut swap: use chopped toasted pecans in place of the hazelnuts.
Chocolate substitution: use semi-sweet chocolate or milk chocolate in place of the bitter-sweet chocolate.
Salt swap: if you need to omit the salt, you can decorate the chocolate with toffee bits or holiday sprinkles.
Variations
Chocolate Orange: substitute orange extract for the vanilla and dust the chocolate dip with grated orange zest while still wet.
Milk Chocolate Espresso: Incorporate finely ground espresso into the dough for a coffee-infused version that complements the nuttiness of the hazelnuts. Dip the shortbread in smooth milk chocolate for a mellow, creamy finish.
Cinnamon Sugar and Spiced Dark Chocolate: Mix a teaspoon of ground cinnamon into the dough for a warm, spiced flavor. After baking, dip the shortbread in dark chocolate infused with a hint of cayenne or chili powder for a subtle, spicy kick. Finish with a sprinkle of cinnamon sugar instead of sea salt.
Equipment
- Small saucepan
- Large bowl
- Electric mixer
- Rubber scraper
- Wooden spoon
- Cookie sheet
- Parchment paper
- 4-cup glass measure
- Sharp knife
Hint: if you have a pizza cutter, (affiliate link) this works great in place of the knife for cutting the shortbread!
How to Store Hazelnut Shortbread Cookies
These browned butter shortbread cookies can be stored in an airtight container at room temperature up to 2 weeks. They can be stored in the freezer up to 3 months.
Top Tip
If the temperature in your house is warmer than 70 degrees, it is best to store these cookies in the fridge due to the chocolate dip.
My Personal Hazelnut Favorites
If you are a fan of hazelnuts, then these Hazelnut Thumbprints are a must try! I also LOVE these Chocolate Hazelnut Potstickers (so easy to make!) and Chocolate Hazelnut Gingerbread Cookie Cups!
Related Recipes
I am a huge cookie fan. So, for me to pick just a few great Christmas Cookies is a difficult task. My first pick of cookies to pack up and ship off are these Chewy Mocha Toffee Chip Cookies.
This big batch recipe for Italian Christmas Cookies is my big go-to. It makes a lot of cookies so I can divide them up on my trays with just one bake. They also freeze well!
Be sure to check out this list of the 25 Best Christmas Cookie Recipes on Grumpy's Honeybunch for more ideas!
When you make these Hazelnut Shortbread cookies, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Hazelnut Browned Butter Shortbread
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Ingredients
- ½ cup chopped hazelnuts
- 1 cup butter softened
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 2¼ cups flour
- 4 ounces bittersweet chocolate chopped
- ½ teaspoon shortening
- 1 teaspoon grey sea salt (fleur de sel)
Instructions
- Preheat oven to 350.
- In a small saucepan, melt ¼ 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.
- 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 ½ 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.
Ronda Eagle says
This looks wonderful. I had to stop in and let you know how scrumptious this looks. I'm putting it on my to do list.
Sandra Shaffer says
Browned butter anything and everything is one of my favorite ways to add flavor in recipes! Your shortbread recipe sounds so good! I'll be trying this for sure!!
honeyb says
Thanks Sandra, I hope you will enjoy it!
Katie Rose says
These were so exquisitely done! They look gorgeous and delicious!
Trisha says
Your cookies look amazing. Sounds like a winning combination to me. Can't wait to try it.
Sue says
I know these must taste delicious! They sure are beautiful! I love the chocolate as the "crust".
Jasnas' kitchen creations says
I love shortbread and I love hazelnuts...Thanks for sharing!
honeyb says
Wow, those photos are magazine worthy! And I, too, love everything about them. AND also have hazelnuts waiting.
Maria says
Adding this recipe to my holiday must make list!
moderncomfortfood says
Shortbread is one of the greatest cookies ever invented, but with bittersweet chocolate and hazelnuts added in? Oh, yes. Most definitely. Perfect!
Sam Sotiropoulos says
Can I just say, this looks AMAZING! I have bookmarked this one, thanks for sharing. 🙂
Dina says
those look delicious. love the way you wrapped them for gifts!
Jamie says
Wow, these cookies look amazing too. Too many cookies to bake, not enough time. I'm planning on baking this weekend. May have to make these soon.