Chocolate Hazelnut Espresso Shortbread

I may have been all about healthy meals for the first few days after Thanksgiving, but now I’m in full on holiday treat mode. Good thing I’m balancing it with a bunch of yoga and running (and not being at home with plenty of hours to devote to baking really helps too).

Oh! Nuts sent me some nuts to bake with. I kind of forgot what a giant pain skinning hazelnuts is, but it’s definitely worth it. (I use the boil with baking soda method.)

Then I threw the hazelnuts and some milk chocolate chips into the food processor for a few pulses.

I adapted this from a recipe from Baking From My Home To Yours.I’m not sure why she recommends baking them for 18 minutes because that seemed WAY too long (I’d check them after about 10 minutes – if they start to darken they’ve baked too long). I cut out snowflake shapes and dusted them with powdered sugar to make them a little more festive.

Chocolate Hazelnut Espresso Shortbread


  • 1 tbsp instant espresso powder
  • 1 tbsp boiling water
  • 2 sticks unsalted butter (softened)
  • 2/3 cup powdered or superfine sugar
  • 1/2 tsp pure vanilla extract
  • 2 cups all purpose flour
  • 1 cup milk chocolate chips
  • 1 cup skinned hazelnuts
  • powdered sugar for dusting


  1. Stir the boiling water and espresso powder together in a small bowl.
  2. Pulse the chocolate chips and hazelnuts together in a food processor a few times.
  3. Beat the butter and sugar together in the bowl of a stand mixer on medium speed for about 3 minutes. Add the vanilla and espresso mixture and mix well.
  4. Stir in the flour and mix on low just until incorporated. Add the hazelnuts and chocolate chips, being careful not to overmix.
  5. Spread a large piece of plastic wrap on the counter. Place the dough in the middle and pat into a circle about 1/2" thick. Wrap with another sheet of plastic wrap and chill for a few hours.
  6. Preheat oven to 325 F.
  7. Keeping the dough between plastic wrap, roll out to 1/4" thick. Cut out shapes with a cookie cutter (or cut into squares), then place on a Silpat or parchment-lined baking sheet.
  8. Bake for 10-14 minutes, then transfer to wire racks to cool, dusting with powdered sugar if desired

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