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Chocolate-Dipped Hazelnut Shortbread Dunkers

January 29, 2015 By Naomi Robinson | Bakers Royale 31 Comments

Chocolate Dipped Hazelnut Shortbread Dunkers – whoa, that’s a mouthful. And, it’s the best kind too—soft buttery crumbs, full of toasted hazelnuts, then dipped in dark chocolate; and of course let’s not forget the sugar rimming for some added crunch and sparkle.

Hazelnut Shortbread Dunkers | Bakers Royale copy

Now that January is drawing to an end. Can I lure you back into the kitchen for some homemade cookies? The baking hiatus is over. Valentine’s is around the corner and sweet treats are calling.

Oh, I can’t even tell you how much I love this holiday, I don’t care that the naysayers call it a manufactured day. I love it—it is what you make of it, now what others say it is.

 

It’s not even that matt and I do anything in particular, but I always love that we have something planned, especially since it’s one of the last weekend’s before baseball madness starts in our house.

Hazelnut Shortbread Dunkers via Bakers Royale

This year with the baby here, we are playing catch up on planning. But what I do know is I’ll have these cookies baked and ready for Matt because despite years of attempted coercion he will always reach for a cookie over cake or any other dessert first.

Chocolate-Dipped Hazelnut Shortbread Dunkers

Chocolate-Dipped Hazelnut Shortbread Dunkers

Yield: Makes 4 dozen cookies

Ingredients

  • 2-1/2 cups unbleached all-purpose flour

2-1/2 cups unbleached all-purpose flour

  • 1/2 teaspoon table salt

1/2 teaspoon table salt

  • 1 cup granulated sugar

1 cup granulated sugar

  • 12 tablespoons unsalted butter, slightly softened

12 tablespoons unsalted butter, slightly softened

  • 1 large egg yolk

1 large egg yolk

  • 4 tablespoon agave 

4 tablespoon agave 

  • 2 tsp. pure vanilla extract

2 tsp. pure vanilla extract

  • 6 oz. (1 1/2 cups) toasted hazelnut, coarsely chopped

6 oz. (1 1/2 cups) toasted hazelnut, coarsely chopped

  • 1 cup coarse sugar

1 cup coarse sugar

  • 8 oz. dark chocolate (65%), melted

8 oz. dark chocolate (65%), melted

  • 1 tablespoon vegetable shortening

Instructions

Preparation: Heat oven to 350 degrees F. Line bakesheet with parchment paper.

Sift flour and salt into a bowl; set aside. Place the butter, in the bowl of a stand mixer fitted with a paddle attachment and cream butter on medium-low speed until smooth, about 1-2 minutes. Add in the sugar and beat until light and fluffy, about 3 minutes. Add in the egg and vanilla, beat until blended. Reduce the mixer speed low and in the dry ingredients in three additions. Turn off the mixer and fold in the nuts.

Portion the dough in half and shape each half into 15x3x1 inch rectangular logs. Press coarse sugar into each side. Cover with plastic wrap and push both ends with your hand toward the center to tighten the dough. Chill prepared dough for at least 3 hours. Remove chilled dough and slice cookies to ½ inch thickness. Place each cookie 1 inch apart on a parchment-lined baking sheet. Bake until cookies are lightly browned, about 18-20 minutes. Transfer cookies to a wire rack to cool completely.

Place chocolate and shortening in a bowl and heat in 5 seconds bursts until melted, making sure to stir between each heating. Dip one corner of cookie into melted chocolate and place on parchment paper to set.

© Naomi Robinson | Bakers Royale
Category: Cookies

Filed Under: Cookies, Sweet

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Comments

  1. Tieghan Gerard says

    January 29, 2015 at 8:19 pm

    YES! Bring on the baking and butter! 🙂 These are gorgeous and I think you so cute you guys always plan something for V-day!

  2. Laura (Tutti Dolci) says

    January 29, 2015 at 10:29 pm

    You had me at chocolate and hazelnut, love these!

  3. Taylor @ Food Faith Fitness says

    January 30, 2015 at 4:40 am

    I’ve been cooking with hazelnuts a lot lately. They just SCREAM love and romance to me.
    And these cookies scream EAT ME, and I can definitely get back on the cookie train for them! Pinned!

  4. Simone says

    January 30, 2015 at 4:53 am

    Looks delicious! Perfect snack with tea or coffee, and I LOVE hazelnut.

  5. June Burns says

    January 30, 2015 at 5:44 am

    Those look awesome! I’m sure they’d go delightfully with coffee 🙂

  6. Jennifer+Farley says

    January 30, 2015 at 5:45 am

    I LOVE shortbread. You have indeed lured me with these beautiful cookies!

  7. Brian @ A Thought For Food says

    January 30, 2015 at 5:54 am

    From now on, I’m going to call biscotti “dunkers.” It sounds oddly British. 🙂 Love these flavors… wish I had a batch to go with my morning coffee.

  8. NanDee says

    January 30, 2015 at 6:34 am

    What do I use instead of vegetable shortening, which I not sure I can get in England. Is butter OK? The same amount?

  9. molly yeh says

    January 30, 2015 at 6:41 am

    can we have one big giant wedding for chocolate and hazelnut?? what a couple. these look so great!!!

  10. Heather+Christo says

    January 30, 2015 at 6:54 am

    these are gorgeous Naomi! I am going to try to make some like these that I can eat! (GF/DF/EF)- lol! I will let you know if they work!

  11. Katrina @ Warm Vanilla Sugar says

    January 30, 2015 at 6:57 am

    Definitely the perfect dunkers. Yum!

  12. Annalise @ Completely+Delicious says

    January 30, 2015 at 7:14 am

    Bring on the baking recipes! Love these little dunkers.

  13. Jenny Flake says

    January 30, 2015 at 8:03 am

    Droooooling! These are gorgeous Naomi!

  14. [email protected] says

    January 30, 2015 at 8:39 am

    Cookies over cake must just be a guy thing because my dad and brothers are te same way. These sound like the perfect thing to cover all the chocolate bases for V-day

  15. Medha @ Whisk & Shout says

    January 30, 2015 at 9:25 am

    Yum yum yum yum yum! Hazelnut shortbread?! I’m here for it. Pinning!

  16. Rebecca @ DisplacedHousewife says

    January 30, 2015 at 11:26 am

    YES!!! Bust out the butter and flour. I’ve spent the entire month trying to make healthy stuff…I threw in the towel last week. TOOO much! These look positively delicious. I’m gonna have to try these. xx

  17. Maria says

    January 30, 2015 at 12:43 pm

    That’s my kind of cookie! delish!!

  18. Cecily @ Burnt Butter Bakery says

    January 30, 2015 at 3:15 pm

    Okay, these for DEFINITELY getting made. Perfect for dunking into a cup of tea.

  19. [email protected] says

    January 30, 2015 at 4:04 pm

    I see a latte and this cookie in my immediate future! Yum! P.S. I wish I had your dedication in always having something planned for V-Day!

  20. [email protected]+Deliciously+Declassified says

    January 31, 2015 at 5:47 am

    Those look perfect for coffee dunking!

  21. Gaby says

    January 31, 2015 at 11:07 am

    These cookies are perfection! I am drooling right now!!!

  22. marla says

    January 31, 2015 at 3:27 pm

    You sure can lure me into the kitchen with these cookies!!!!

  23. Cassie @ Cassie's Kitchen says

    January 31, 2015 at 8:09 pm

    Oh wow, these look incredible!!! Can’t wait to try this recipe!

  24. Cake Chocolate Cheese says

    February 2, 2015 at 3:58 pm

    I’m with Matt… I reach for cookies first too! And shortbread is always wonderful, but dipped in chocolate is just like taking it to a whole new level. Awesome recipe!

  25. Cindy says

    March 4, 2015 at 9:47 am

    You can use paraffin wax. You should be able to find it by the canning supplies.

  26. Connie says

    March 5, 2015 at 4:41 am

    You have agave (nectar?) listed in the ingredients but not in the directions. Does agave het added to the batter or is that a typo?

  27. plasterer+bristol says

    March 10, 2015 at 11:00 pm

    yummy. This sounds delicious. Thanks for sharing this.

    Simon

  28. Kayleigh says

    April 18, 2015 at 4:35 pm

    Made these for my family, they absolutely loved them! Made a second batch without the nuts, cut the time down by a few minutes and they made an awesome thin cookie. Such a good recipe!

  29. marina says

    May 29, 2015 at 2:53 pm

    can i use walnuts in place of hazelnuts??

  30. Jenny says

    September 8, 2015 at 11:16 am

    Hi Naomi! This recipe includes agave in the list of ingredients but agave is not included in the instructions. Does this recipe need agave or was this just a typo? Thanks!!!

  31. Crissy says

    December 3, 2015 at 1:01 pm

    These look great. I’m attempting them now and the dough is super crumbly and dry. When I try to put them on the plastic wrap to turn them into rectangles the dough just crumbles into pieces. Do you have a suggestion?

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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