Description
Indulge in these gluten-free hazelnut shortbread cookies, perfectly complemented by a rich milk chocolate ganache. A delightful treat for any occasion!
Ingredients
Scale
- 90 g (⅔ cup) hazelnuts
- 120 g (1 stick + ½ tbsp) unsalted butter, softened
- 75 g (¼ cup + 2 tbsp) light brown soft sugar
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 210 g (1¾ cups) plain gluten-free flour blend
- ¾ tsp xanthan gum (omit if your flour blend includes it)
- ¼ tsp salt
- 150 g (5.3 oz) milk chocolate, chopped
- 100 g (⅓ cup + 1½ tbsp) double/heavy cream
Instructions
- Preheat the oven to 160°C (320°F). Toast the hazelnuts on a baking tray for 10–12 minutes. Once cooled, rub off the skins using a clean kitchen towel and finely grind the nuts in a food processor.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Mix in the vanilla.
- Add the ground hazelnuts, gluten-free flour, xanthan gum (if using), and salt. Mix to form a soft dough.
- Roll the dough between sheets of parchment to about 5mm thick. Chill for 30 minutes, then cut into rounds.
- Place the dough rounds on a lined baking tray and bake for 10–12 minutes, or until just golden at the edges. Cool completely.
- Gently heat the cream until steaming, then pour over the chopped chocolate. Let sit for 2–3 minutes, then stir until smooth. Cool until thickened to a spreadable consistency.
- Sandwich the cooled cookies with a spoonful of ganache. Let set before serving.
Notes
- Ensure the cookies are completely cooled before assembling to prevent the ganache from melting.
- For a firmer ganache, refrigerate it for a short period before spreading.
- Store assembled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 168 kcal
- Sugar: 8 g
- Sodium: 39 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 23 mg