Gluten-free chocolate shortbread dipped in dark chocolate and sprinkled with toasted hazelnuts. These cookies have a deep, rich chocolate flavor that melts in your mouth.
Gluten Free Chocolate Hazelnut Shortbread Cookies
These gluten-free chocolate hazelnut shortbread cookies aren’t overly sweet — just the right balance to satisfy your craving. They offer a rich chocolate bite and a tender, melt-in-your-mouth texture. The process is straightforward: make the dough, chill it, roll and cut, chill again, bake, cool, dip in chocolate and sprinkle with toasted hazelnuts. Most of the time involved is waiting for the dough or chocolate to firm up, so the actual active work is minimal.
The chocolate-dipped finish is one of the best parts. Chocolate melts designed for dipping give a smoother finish than regular chocolate chips, which are formulated to hold their shape at high heat and can melt unevenly. For the best result, use a smooth dark coating designed for dipping.
The chopped nuts on top are toasted hazelnuts (also called filberts). Toasting and rubbing the skins off is quick and easy — it took less effort than expected. If you have trouble finding hazelnuts locally, they are commonly available online or at bulk/nut specialty stores. Toasting them brings out the aroma and crunch that pair perfectly with dark chocolate.
These cookies are elegant but simple to prepare. They make a great treat for parties, gifts, or a special afternoon snack. One cookie feels indulgent without going overboard.
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Chocolate Hazelnut Shortbread Cookies
2 hours 15 minutes
15 minutes
2 hours 30 minutes
24 cookies
Sharon Lachendro
Ingredients
- 1 1/2 C gluten-free all-purpose flour
- 1/4 tsp xanthan gum
- 1/3 C unsweetened cocoa powder
- 2/3 C powdered sugar
- 1/8 tsp fine sea salt
- 1 C butter, softened
- 1/2 tsp vanilla extract
- 1/2 C toasted hazelnuts, chopped
- Wilton Dark Candy Cocoa Melts, 12 oz (or another dark dipping chocolate)
Instructions
- In a medium bowl, sift together flour, xanthan gum, cocoa powder, powdered sugar and salt. Whisk to combine.
- In the bowl of a stand mixer fitted with the paddle, cream the butter until light in color and fluffy.
- Slowly add the dry ingredients to the butter and mix until combined.
- Form the dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.
- While the dough chills, toast hazelnuts on a dry baking sheet at 350°F for 10–15 minutes. Rub in a clean towel to remove skins (some skin may remain). Chop and set aside.
- Remove chilled dough and roll to about 1/4-inch thickness between two pieces of wax paper. Cut with a 2-inch round cookie cutter (or desired shape). Place on parchment-lined baking sheets and chill in the refrigerator for 1 hour.
- Bake at 350°F for 15–17 minutes on parchment-lined baking sheets.
- Allow cookies to cool on the pans for 2 minutes, then transfer to a wire rack to cool completely.
- When cookies are completely cool, melt chocolate according to package directions. Dip half (or part) of each cookie into the chocolate, place on parchment paper and immediately sprinkle with the chopped toasted hazelnuts while the chocolate is still warm.
- Once the chocolate has set, serve. To speed the process, chill the dipped cookies briefly in the refrigerator.
Notes
Re-roll dough as needed; chilling for a few minutes helps if it becomes too soft. This recipe can be made with regular all-purpose flour — use the same amount of flour and omit xanthan gum. When following a gluten-free diet, ensure all ingredients are certified gluten-free. Chilling the dough before rolling and again after cutting helps the cookies keep their shape during baking.
Nutrition Information
Disclaimers
Nutrition facts are estimates and may not be exact. Consult a doctor or nutritionist for specific dietary needs.
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