Hazelnut Shortbread

These slice-and-bake shortbread cookies get their rich, toasty flavor from finely chopped hazelnuts folded right into a buttery dough. A touch of maple syrup adds warmth that plain sugar alone can’t match.

The dough comes together fast, but chilling is where the magic happens. Two hours in the fridge firms everything up so you get clean, even slices. Don’t rush it. Soft dough spreads too much and you lose that satisfying snap.

Once baked, a drizzle of melted chocolate across the top turns these from great to irresistible. Let the chocolate set fully before stacking, or you’ll have a sticky mess on your hands.

Kitchen Tips

• Real butter matters here. Margarine changes the texture and shortbread relies on butter for its crumb.
• Watch the edges closely during baking. Pull them when you see just a hint of golden brown. They firm up as they cool and overbaking kills the melt-in-your-mouth quality.
• Toast your hazelnuts before chopping for deeper, nuttier flavor. A few minutes in a dry skillet does the trick.
• These freeze beautifully as a dough log. Slice and bake straight from frozen, just add a minute or two to the bake time.

Variations

• Swap hazelnuts for pecans or almonds for a different nutty profile.
• Use white chocolate chips instead of semi-sweet for a sweeter, more delicate finish.
• Add a pinch of espresso powder to the dough to amplify the chocolate and hazelnut pairing.