Name: Chocolate-Hazelnut Shortbread Squares
Prep time: 35 min
Total time: 3 h 25 min
Yield: Makes about 4 dozen
Ingredients: 1 stick unsalted butter, room temperature, plus more for pan; 1/3 cup packed light-brown sugar; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon coarse salt; 1 cup all-purpose flour; 2/3 cup heavy cream; 1 pound bittersweet chocolate, finely chopped; 3 tablespoons Frangelico or other hazelnut liqueur; 1/8 teaspoon coarse salt; 1/2 cup hazelnuts, toasted, skins removed, and coarsely chopped; Unsweetened cocoa powder, for dusting

Directions

1. Crust: Preheat oven to 375 degrees with rack in middle. Butter a 9-inch square cake pan. Line bottom and 2 sides with parchment, leaving a 1-inch overhang. Butter parchment.
2. With a mixer on medium speed, beat butter with brown sugar, vanilla, and salt until fluffy, about 2 minutes. Reduce speed to low; beat in flour until combined and a soft dough forms.
3. Spread dough in prepared pan, pressing evenly with the bottom of a dry-measure cup. Prick all over with a fork. Bake until golden, about 15 minutes. Let cool completely in pan on a wire rack.
4. Truffle: In a small saucepan, bring cream just to a boil over medium heat. Remove from heat; whisk in chocolate until melted and combined. Add liqueur and salt, whisking until blended, then stir in nuts. Let cool slightly.
5. Pour chocolate mixture evenly over cooled crust. Refrigerate, uncovered, until cold and set, about 2 hours.
6. Remove shortbread from pan using parchment; place on a cutting board. Dust top completely with cocoa powder. Cut into 48 squares, dipping knife in hot water and wiping clean before each slice. Refrigerate in a single layer until ready to serve, up to 1 week.

Reviews

How would you rate this recipe?

MS12491014

22 DEC, 2014

I wanted a peppermint bark cookie, so I modified this recipe with great success! I replaced the liquor with a teaspoon of peppermint extract, and the hazelnuts with eight chopped candy canes. (half mixed in the chocolate, the other half on top instead of cocoa powder. ) The shortbread base is just the right texture for all that rich chocolate and the peppermint was not overpowering. Our guests gobbled it all up!
applesonmydesk1

12 DEC, 2014

These were delicious!! The truffle stuck well to the shortbread layer - although I do think the shortbread layer could have been a little thicker. Also - I subbed semisweet chocolate for bittersweet. All in all, a big hit!

Chocolate-Hazelnut Shortbread Squares

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Chocolate-Hazelnut Shortbread Squares

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