Shortbread cookies with hazelnuts and chocolate
10 servings
60 minutes
Hazelnut and chocolate sand cookies are a true masterpiece of European pastry tradition. Its delicate, crumbly texture perfectly complements the rich flavor of roasted hazelnuts and dark chocolate, creating a harmony of sweetness and nutty depth. The origins of such cookies trace back to ancient recipes from French and Italian chefs, where simple yet refined ingredient combinations were valued. This treat is perfect for cozy tea times as well as festive gatherings, adding warmth of homemade baking to any event. The ease of preparation makes it a favorite even among novice cooks. With each bite, a rich aroma unfolds, awakening memories of old family traditions and Christmas evenings by the fireplace. Such a dessert is not just a delicacy but a delicious journey into the world of classic European baking.
1
Mix softened butter with powdered sugar into a uniform mass (regular sugar can also be used, but using powdered sugar makes the dough smoother and more uniform).
- Butter: 100 g
- Powdered sugar: 100 g
2
Add the egg and mix until smooth.
- Chicken egg: 1 piece
3
Grind or simply chop the hazelnuts and chocolate, as you like. Add to the resulting mixture.
- Ground hazelnuts: 50 g
- Chocolate: 50 g
4
Gradually stir in the flour and quickly knead the dough. It will be quite soft but should not stick to your hands. Roll the dough into a log, wrap it in plastic wrap, and refrigerate for about half an hour.
- Wheat flour: 200 g
5
Preheat the oven to 200 degrees.
6
Take the dough out of the fridge and cut it into circles 5–7 mm thick. Arrange on a baking sheet lined with parchment paper. The cookies can be placed quite close together — they do not spread or increase in size during baking. Bake for 7–15 minutes until lightly browned.