When it comes to baking, I’m always looking for ways to make recipes simpler and prettier — and these Hazelnut Shortbread Bites made in a mini muffin pan are just that. They’re buttery, nutty and practically foolproof, with perfect little edges thanks to the magic of a mini muffin tin. Being eggless makes them accessible to all your vegetarian friends.
If you’re ready for an easy, elegant treat that looks like it came from a bakery, you’re going to love this one. After the popularity of my Pistachio Shortbread Bites, I knew I wanted to create a hazelnut chocolate version.
These Nutella-Filled Hazelnut Shortbread Bites are little pockets of joy —easy and oozing with chocolatey goodness. One bite, and you’ll understand why making cookies in a muffin pan and filling them with Nutella might just be the best idea ever.
Are you ready to impress yourself and everyone you know? Because these bites will disappear fast!
Hazelnut Shortbread Bites
Yields 14-16
1 cup (125 g) plain flour
1/2 cup (75 g) hazelnut meal/ground hazelnuts
1/3 (66 g) cup castor/granulated sugar
1/4 tsp baking powder
1/2 cup (114 g) unsalted butter, softened, cubed
1 tsp vanilla extract or rosewater
1/2 cup Nutella or any chocolate hazelnut spread (or your favourite preserve)
chopped hazelnut, to decorate
edible rose petals, to decorate (optional)
Make the Hazelnut shortbread bites : Preheat the oven to 350°F (177°C). Line a mini muffin pan with paper liners.
In a food processor or in a large bowl, combine the plain flour, hazelnut meal, sugar and baking powder To this mixture, add the butter along with the vanilla extract. Pulse the mixture in short bursts until it comes together to form a dough. If you’re doing it by hand, gently rub the butter into the mixture until it all comes together.
Knead until it forms a smooth dough that can be scooped and rolled into balls easily. Using a small cookies scoop, scoop out dough balls, rolling them in the palms of your hands. Place the dough balls in the muffin liners.
Using the blunt end of a wooden spoon create an indent on the top of each dough ball about 1/4 inch to make room for Nutella or preserves if you’re using them.
Melt Nutella in the microwave so it is of a pourable consistency, about 25-30 seconds. Spoon the Nutella into the indents so it creates a filling. Do not over fill. Sprinkle chopped hazelnuts over the filling.
Place the muffin pan in the oven and bake for 15-20 minutes or until golden brown and cooked through.
Remove pan from oven, leave aside to cool shortbreads in the pan. They will be crumbly at this stage so allow it to fully cool down. Enjoy!
