Hazelnuts are famous for being paired with chocolate, but this simple, buttery shortbread allows their golden flavor to take center stage. If you bought raw, skin-on hazelnuts, it’s easy to take the skins off. Simple toast them in the oven at 350º F until the nuts are golden and the skins are starting to split, 12 to 15 minutes. Then, transfer to a clean kitchen towel and rub until the papery skins start to come off. They’ll cling to the towel, making your job even easier. Let them cool completely before chopping and proceeding with the recipe.

Dawn Perry


Credit: Max Kelly

Recipe Summary test

15 mins
1 hr 20 mins
About 40 cookies (4 to 6 gifts)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Combine butter and sugar in a large bowl and beat with an electric mixer on medium-high until creamy, about 2 minutes. With mixer on low, add flour and salt and beat just to combine. Use a spatula to fold in hazelnuts.

  • Lightly coat a 9-by-13- inch baking dish with nonstick spray. Line with parchment paper and lightly spray parchment. Press dough firmly into baking dish. Bake until golden and just starting to pull away from edges, 25 to 30 minutes.

  • Let cool completely and cut into squares or rectangles. Cookies will keep wrapped tightly and at room temperature for up to 1 week.

Nutrition Facts

269 calories; fat 18.1g; saturated fat 8.1g; cholesterol 32.6mg; carbohydrates 25.1g; fiber 1.3g; sugars 11.2g; protein 3.2g; sodium 101.2mg.