Small egg-free hazelnut shortbread discs sliced from a chilled log, with toasted-nut flavor and an uncoated face.
Hazelnut Shortbread Rounds
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 156 minutes: 30 hands-on, 60 chilling or resting, 36 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Mixing bowl and spatula
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
- Ruler
- Sharp straight-bladed knife
- Food wrap
Small egg-free hazelnut shortbread discs sliced from a chilled log, with toasted-nut flavor and an uncoated face.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Make a nut-rich short dough
- 1Make a nut-rich short doughStir butter with sugar until smooth, add vanilla and salt, then fold in flour and dry ground roasted hazelnuts. Press the mixture together without adding liquid or whipping in air. The nuts are already roasted; roasting is not part of the stated time.
Compact and chill logs
- 2Compact and chill logsDivide into two equal portions. Roll each into a compact log 7 1/2 inches long and approximately 1 1/2 inches in diameter. Wrap snugly and chill for 60 minutes, turning once early in chilling to keep the shape round.
Slice and bake
- 3Slice and bakeHeat the oven to 325°F (163°C) conventional or 300°F (149°C) fan. Cut each log into 15 half-inch slices. Arrange 15 per lined sheet, 1 inch apart. Bake sheets separately on the middle rack for 16–18 minutes each, allowing 36 minutes total, until the rims and bases are pale gold.
Cool the fragile cookies
- 4Cool the fragile cookiesLeave each batch on its sheet for 10 minutes, then transfer carefully to a rack for another 20 minutes. Allow the full 30-minute cooling period after the last batch before packing.
Chef’s Science & Pro Tips
Ingredient science
Ground nuts should be dry and finely textured rather than oily nut butter.
Technique & texture
Compress the logs well so slices hold together.
Finishing & serving
Use a sharp knife and patch small cracks before baking.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Store fully cooled cookies airtight in a cool dry room, away from moist cookies. |
| Refrigeration | Not needed for baked cookies | Avoid condensation that softens the crumb. |
| Raw freezing | Up to 1 month | Freeze wrapped dough airtight; thaw in the refrigerator before shaping and baking. |
| Baked freezing | Up to 1 month | Freeze fully cooled cookies airtight with parchment between layers. |
| Restoring | Before serving | Thaw baked cookies inside the closed container at room temperature. |
Notes
- Ground nuts should be dry and finely textured rather than oily nut butter. Compress the logs well so slices hold together. Use a sharp knife and patch small cracks before baking. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 30; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Are these baci di dama halves?
No. These are flat discs served individually, with no chocolate filling or paired halves.
Can I use raw hazelnuts?
The formula specifies roasted nuts for flavor. Roasting raw nuts adds preparation and cooling time.
Why is there no egg?
Butter and the nut-rich short dough bind these discs; egg would change their texture and moisture.
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