Peppermint Chocolate Dipped Hazelnut Shortbreads by Chef Josh Gale

Do you need another yummy holiday baking idea? How about combining the fresh taste of peppermint which chocolate and the holiday classic shortbread?

Sounds so good right?

This year, Egg Farmers of Canada has partnered with Canadian chefs from coast-to-coast to share their cherished holiday cookie recipes, like Chef Josh Gale’s Peppermint Chocolate Dipped Hazelnut Shortbreads. So I’m sharing it with you all!

This recipe wouldn’t be the same without Canadian eggs, made by local egg farmers who produce fresh, high-quality eggs year-round for us all to enjoy.

But you just want the recipe… I know.

Here is the best Peppermint Chocolate Dipped Shortbread you will ever make.

Peppermint Chocolate Dipped Hazelnut Shortbreads by Chef Josh Gale

Chef Josh Gale’s Peppermint Chocolate Dipped Hazelnut Shortbread cookies are a holiday favourite for Canadians young and old. Get the whole family involved dipping these delicious cookies in chocolate and rolling them in crushed candy cane for a festive finishing touch.
Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Servings 12

Ingredients
  

  • 1 cup hazelnuts, skin off
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup butter, cubed (room temperature)
  • 1/3 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup melted dark or milk chocolate
  • 1/2 cup candy cane, crushed

Instructions
 

  • Preheat the oven to 325°F (165°C). Place hazelnuts in a blender or food processor and pulse until they are the texture of coarse sand.
  • Whisk together flour, salt and baking powder.
  • Using either a stand mixer with a paddle attachment or a wooden spoon and a bowl, beat together butter and sugar until light and fluffy. Add the egg and vanilla and beat until incorporated. Slowly add the flour mixture until evenly mixed, then add the hazelnuts and fold in.
  • Divide the dough by 12 and form circles with them on a parchment paper-lined baking sheet. Bake for 12-15 minutes, until just lightly golden brown and firm.
  • Once cooled slightly, dip half of each cookie into the melted chocolate, place them back on a parchment paper-lined baking sheet and drizzle the melted chocolate with the crushed candy cane. Leave for 30 minutes to set up and enjoy!
Keyword holiday baking
Tried this recipe?Let us know how it was!

Not that hard of a recipe, but this is what it will turn out like.

Holiday baking can be so much fun to do, and even more enjoyable to eat.  I recommend making a couple of batches of these and packaging them into small containers for your family and friends.

It’s a great way to spread holiday cheer, and a great cookie to pass around.

Do you love the idea of peppermint and chocolate as much as I do? Check out the peppermint chocolate cheesecake that will make your dessert the star of Christmas dinner.

Happy Holidays!

ChristinaChandra - content creator

 

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