Hazelnut Shortbread Cookies


  • 1/2 cup chopped hazelnuts (I used already peeled hazelnuts that I toasted lightly in the oven, but you can used hazelnuts with the skins if you want dark flecks in your cookies)

    1/2 cup sugar

    1 cup flour

    1/4 cup cornstarch

    1/4 t. kosher salt

    1/2 cup softened unsalted butter, plus 1 T.

    1/2 t. vanilla extract

    1 large egg yolk

    10 ounces dark chocolate


    Place the hazelnuts, sugar, flour and cornstarch in a food processor and pulse until the nuts are finely ground. Add the butter, vanilla and egg yolk and pulse until the mixture starts to bind together, scraping bowl at leaf once. Take the dough out of the food processor and knead it on a board a few times until it forms a mass. Chill it one or two hours, then let it rest for 10 minutes after taking it out of the refrigerator.

    Roll the dough out to about 1/4 inch thickness on a lightly floured surface and cut out the heart shapes with a cookie cutter.

    Place on a cookie sheet lined with parchment paper and bake about 12-14 minutes until edges turn a pale golden color. Cool on a rack before decorating.

    Melt the chocolate in a double boiler over low heat and dip half of each cookie into the chocolate. Place on parchment paper then sprinkle with chopped hazelnuts (optional). For a special occasion: top with a small piece of gold leaf.