Chocolate and hazelnut shortbread biscuits

Chocolate and hazelnut shortbread biscuits

Total: 2 hr 50 Min. | Active: 30 Min.
Nutritional value / piece: 57 kcal
, Fat: 4 g
, Carbohydrate: 5 g
, Protein: 1 g


50 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g white flour
50 g ground hazelnuts
50 g hazelnuts, coarsely chopped
1 pinch salt
150 g butter, cut into pieces, cold
1 fresh egg white
80 g icing sugar


75 g milk chocolate, coarsely chopped
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How it's done

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Mix the flour, nuts and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Beat the egg white and icing sugar, add and quickly combine to form a soft dough. Shape the dough into a roll approx. 6 cm in diameter, wrap in cling film and chill for approx. 2 hrs. Cut the dough roll into slices approx. 5 mm thick, place on two trays lined with baking paper.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.


Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Dip the shortbread biscuits half way into the chocolate, leave to dry on a rack.

Good to know
Tip: Sprinkle 4 tbsp of finely chopped hazelnuts over the chocolate.

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