Salted Hazlenut Shortbread Cookies

With just a handful of ingredients—unsalted butter, sugar, flour, and a generous amount of hazelnut praline—you can create a batch of melt-in-your-mouth cookies that feel both rustic and sophisticated. The toasted hazelnuts bring a depth of flavor that elevates the classic shortbread, making each bite a little piece of heaven.

What really sets this shortbread with praline apart is the homemade hazelnut praline itself. By caramelizing sugar with toasted hazelnuts and a touch of sea salt, you get a sweet, slightly salty crunch that pairs perfectly with the buttery shortbread. The process is simple—don’t be intimidated by making praline at home. It’s easier than you think, and the payoff is a cookie that’s bursting with flavor. You’ll love the contrast of textures—the soft, tender shortbread and the crisp, caramelized praline. Trust me, it’s worth the extra step.

These homemade hazelnut cookies also have a rustic beauty to them. They don’t require any fancy tools or techniques—just a bit of time and a little patience. Once you press the dough into the baking dish and bake it to golden perfection, you’re left with a beautifully imperfect, crumbly shortbread that looks as good as it tastes. It’s the kind of cookie that makes your kitchen smell like heaven, with that golden-brown, toasty scent wafting through the air. The addition of a sprinkle of sugar on top before baking adds that extra touch of sparkle.

A few tips and tricks for perfect hazelnut shortbread: First, don’t overmix your dough—just bring it together until it forms a nice, crumbly texture. If you find the dough a bit dry, it’s okay to add a tiny bit of cold water to help it come together. Another important tip is to make sure your hazelnut praline has time to cool completely before chopping it into pieces. If you’re short on time, you can even prep the praline the day before. And lastly, when baking, be sure to keep an eye on your shortbread—it should be lightly golden at the edges, not browned. This helps preserve that melt-in-your-mouth texture. Serve these cookies with a hot cup of tea or coffee, and enjoy a simple, delightful homemade treat.

Tips :

• Prep Ahead for the Praline: Make sure your stations are ready before you begin your Praline. The sugar can brown fast, depending on your stove top, pan, etc. Save yourself the stress and set up your steps so that you can move quickly if you need to.
• No Overbaking: Shortbread should stay pale—overbaking can lead to a dry texture.
• Use Toasted Hazelnuts: Toasted hazelnuts bring out their full flavor. If you haven’t toasted them yet, just pop them in the oven for about 10 minutes at 350°F, then chop.

Hazelnut Shortbread Cookies

Buttery, nutty, and perfectly sweet, these melt-in-your-mouth shortbread cookies are a delight with every bite.

Ingredients:

• ½ cup sugar + a little to sprinkle
• 1 cup unsalted butter (softened)
• 2 cups all-purpose flour
• 1 cup hazelnut praline (chopped)

For the Praline:

• ½ cup sugar
• 1 tablespoon water
• 1/4 cup chopped, toasted hazelnuts
• 1 teaspoon lemon juice
• 1 teaspoon of sea salt (for sprinkling)

Instructions:

For the Praline:

1. Prepare the Praline at least 1 hour before you’re ready to make your shortbread so that it has time to cool.
2. Prep a cookie sheet with parchment paper. You’ll want to be able to quickly take the sugar off the heat to avoid over cooking.
3. In a sauce pan, add the sugar, water, and lemon and let simmer on medium-low heat. Make sure the sugar is completely saturated in the water.
4. Cook until the sugar starts to color on the edges (6-8 minutes). It should be lightly bubbling. Swirl the pot occasionally to stop the sugar from burning in spots.
5. Watch it closely. Once the sugar turns golden add the nuts.
6. Pour quickly onto the prepared sheet and use a spatula to quickly press the nuts into an even spread. It sets very fast, so do this quickly. Quickly sprinkle flaky sea salt onto the Hazelnut Praline. Do not touch the sugar – it will burn and stick to you!
7. Allow the praline to cool at room temperature for at least an hour, then break it up. I like to roughly chop with a knife, but you can also use a plastic bag and whack it a few times with a wooden spoon or rolling pin.

For the Shortbread:

1. Preheat your oven to 375°F. Line your baking dish with parchment paper.
2. In a large bowl, mix together the softened butter and sugar using a hand mixer. Do not cream the butter and sugar, just mix them together.
3. Add the flour and mix well until the dough begins to come together.
4. Add the Hazelnut Praline and mix until well combined.
5. Pour the crumbly dough into the baking dish and gently press into shape. It will be a little thick and should come together nicely.
6. Optional: Sprinkle some of your leftover Hazelnut Praline on the top of the shortbread and gently press into the dough before baking for a nice look.
7. Use a sharp knife to slice the dough into rectangles (or any shape you prefer). Take a fork and gently press holes about halfway down the dough—this helps the shortbread keep its shape as it bakes and gives it that classic shortbread look.
8. Bake in your preheated oven for 20 to 25 minutes. Keep an eye on them—you’re looking for lightly golden edges, not browned.
9. Remove them from the oven and sprinkle with a little sugar while still warm. Let them cool in their pan for about 10 minutes before transferring them to a wire rack to cool completely.

Happy Baking!!