Hazelnut Shortbread Cookies with Nutella Filling
Ingredients
Directions / Instructions
Why You'll Love These Hazelnut Shortbread Cookies
If you're a fan of buttery shortbread and chocolate-hazelnut spread, these cookies are the perfect combination. Toasted hazelnuts add a rich, nutty flavor and delicate crunch, while the Nutella filling creates a creamy center that turns every bite into an indulgent treat.
Despite their elegant appearance, these sandwich cookies are surprisingly simple to make and are perfect for holidays, birthdays, afternoon tea, cookie exchanges, or homemade edible gifts.
Ingredients
For the Shortbread Cookies
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup finely ground toasted hazelnuts
- ¼ teaspoon salt
For the Filling
- ¾ cup Nutella
- 1 tablespoon heavy cream (optional, for a softer filling)
Optional Garnish
- Powdered sugar
- Chopped toasted hazelnuts
- Melted dark chocolate for drizzling
Instructions
1. Make the Dough
Beat the butter and powdered sugar until light and creamy. Mix in the vanilla extract. Gradually add the flour, ground hazelnuts, and salt until a soft dough forms.
2. Chill
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Roll and Cut
Preheat the oven to 350°F (175°C). Roll the dough to about ¼-inch thickness and cut into 2-inch circles or your favorite cookie shapes. If desired, cut a small window in half of the cookies.
4. Bake
Arrange the cookies on parchment-lined baking sheets and bake for 10 to 12 minutes until the edges are lightly golden. Cool completely.
5. Prepare the Filling
Stir the Nutella until smooth. If desired, mix in the heavy cream for a softer consistency that's easier to spread.
6. Assemble
Spread about 1 teaspoon of Nutella onto the bottom of one cookie and sandwich it with another. Dust with powdered sugar or drizzle with melted chocolate before serving.
Expert Tips
Toast the hazelnuts before grinding to deepen their flavor. Chill the dough well to prevent spreading during baking. Allow the cookies to cool completely before filling to keep the Nutella from melting.
Storage
Store the assembled cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to one week. Freeze unfilled cookies for up to 3 months.
Serving Suggestions
Pair these cookies with coffee, hot chocolate, espresso, cappuccino, or afternoon tea. They also make beautiful additions to holiday cookie platters and dessert gift boxes.
Recipe Variations
Use almond flour instead of hazelnuts for a different nutty flavor, replace Nutella with dark chocolate ganache or dulce de leche, dip half of each cookie in melted chocolate, or add a pinch of cinnamon or espresso powder to the dough for extra depth.
Frequently Asked Questions
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