Hazelnut Shortbread Cookies with Hazelnut Cream Filling

Why You’ll Love Hazelnut Shortbread Cookies with Hazelnut Cream Filling Recipe

The ground hazelnuts add a toasty, nutty depth to the classic shortbread base, giving more flavor and texture than plain shortbread. The creamy hazelnut filling brings a luscious, indulgent contrast, while the white-chocolate drizzle and crunchy hazelnut or praline topping add a beautiful finishing touch. They’re slightly crisp and melt-in-your-mouth — yet satisfying enough to serve for dessert, holidays, or special occasions. Plus, they stay fresh for up to two weeks if stored properly, so you can bake ahead of time without worrying about quality.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour

• Finely ground hazelnuts

• Cold unsalted butter, cubed

• Granulated sugar

• Vanilla extract (or vanilla flavoring/paste)

• Salt

• Egg yolks

For the filling:

• Smooth hazelnut spread (for example, a white-chocolate hazelnut spread)

• Optional: hazelnut liqueur (to soften the filling if needed)

For decoration:

• White chocolate (chopped or chips)

• Coconut oil (to help melt the chocolate)

• Whole or chopped hazelnuts or praline bits for garnish

Directions

1. In a mixing bowl, combine flour, ground hazelnuts, sugar, vanilla, salt, butter, and egg yolks. Knead quickly until a smooth dough forms. Shape into a disc, wrap in plastic wrap, and chill in the fridge for about 1 hour.

2. Preheat the oven (fan) to 325 °F (≈ 160 °C). On a lightly floured surface, roll out the dough to about ⅛ inch (3–4 mm) thick. Cut out cookies using a round cutter (~2 inches wide); for half of them, cut out a smaller circle (or shape) in the center to create “top” cookies with a peek-hole.

3. Bake for about 10–12 minutes until lightly golden. Let cookies cool on a rack.

4. Melt white chocolate with a bit of coconut oil. Drizzle or dip the “top” cookies in the melted chocolate, and immediately sprinkle chopped hazelnuts or praline bits so they stick while the chocolate is still soft.

5. Spread the hazelnut cream (if too firm, warm gently or stir in a little hazelnut liqueur to soften) on the bottoms of the plain cookies. Sandwich with the decorated tops to form filled cookies.

Servings and timing

Yields approximately 30 cookies.
Prep time: ~45 minutes
Cook time: ~12 minutes
Total time: ~1 hour (plus chilling time for dough)

Variations

• Nutty swap: Use finely ground almonds or walnuts in place of hazelnuts for a different flavor.

• Chocolate version: Add cocoa powder to the dough or use dark chocolate instead of white chocolate for decorating.

• Spiced shortbread: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced note.

• Fruit-filled twist: Swap hazelnut spread for raspberry or apricot jam for a fruitier center.

• Festive touch: Add edible glitter or gold leaf on top of the white chocolate for holiday flair.

Storage/Reheating

Store the cookies in an airtight tin at room temperature; they remain good for about 2 weeks. To prevent sticking, place parchment paper between layers. These cookies are best enjoyed at room temperature and do not require reheating. Freezing is not recommended after filling and decorating, as it may affect the texture of the chocolate and filling.

FAQs

What kind of hazelnut spread should I use?

Use a smooth white-chocolate hazelnut spread that is creamy and spreadable. If the spread is too firm, warm it gently or stir in a little hazelnut liqueur to soften it.

Can I skip the chocolate drizzle?

Yes, the cookies are delicious on their own with just the hazelnut filling. The white chocolate and nuts add extra decadence and crunch, but aren’t required.

Can I use regular hazelnuts instead of ground hazelnuts?

You’ll need finely ground hazelnuts (hazelnut flour) to ensure proper texture. Whole or chopped nuts won’t blend into the dough the same way.

Why is chilling the dough important?

Chilling prevents the cookies from spreading during baking and helps develop a crisp, tender texture.

What if my dough is too dry or crumbly?

Ensure you’re using cold butter. If the dough still feels too dry, add a small amount of cold water or an extra egg yolk, one teaspoon at a time, until it comes together.

Can I make these cookies in advance for a holiday?

Yes, they keep well in an airtight container for up to 2 weeks, making them perfect for holiday prep.

Can I use dairy-free or vegan substitutes?

Yes. You can use plant-based butter and a vegan-friendly hazelnut spread. Keep in mind the flavor and texture may vary slightly.

My filling is too runny — how can I fix that?

Chill the filled cookies so the filling firms up, or use less liqueur if you added some. Too much liquid can make the filling unstable.

Are these cookies suitable for gifting?

Absolutely. Their elegant appearance and long shelf life make them a great homemade gift.

Can I freeze them?

It’s best not to freeze after decorating and filling, as it may cause the chocolate to bloom or the filling to separate. Instead, store at room temperature in a sealed tin.

Conclusion

Hazelnut Shortbread Cookies with Hazelnut Cream Filling are a refined, festive treat that brings together delicate shortbread, rich hazelnut cream, and a beautiful chocolate-hazelnut topping. Whether for a holiday table or a cozy afternoon tea, these cookies deliver both in flavor and presentation. Their long shelf life makes them perfect for gifting or preparing ahead — a must-bake for any nut lover.