Apply the filling while soft but no longer warm; a thick cold chocolate slab cracks instead of rolling.
Hazelnut-yolk shortbread rolled around a thin chocolate-and-nut paste.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Chocolate Hazelnut Shortbread Roulettes Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- bowl
- mixer
- rolling pin
- ruler
- microwave-safe bowl
- knife
- two 13 x 18-inch half sheets
- parchment
- rack
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Make dough and filling
- Make dough and filling: Stir butter and sugar smooth, add yolk, then flour, ground hazelnuts and salt, mixing just until gathered. Melt chocolate in 20-second bursts and stir in hazelnut butter; cool 15 minutes until spreadable rather than runny.
Roll and chill
- Roll and chill: Roll dough between parchment into a 12 x 8-inch rectangle about 1/4 inch thick and chill 20 minutes. Spread chocolate paste thinly, leaving a 1/2-inch bare border on one long side. Roll from the opposite long side into a 12-inch log; pinch the seam, wrap and chill 90 minutes. Cut into 24 rounds 1/2 inch thick.
Bake the whole batch
- Bake the whole batch: Heat oven to 325°F (165°C) conventional or 300°F (150°C) fan. Use two parchment-lined 13 x 18-inch half sheets, 12 cookies per sheet, spaced at least 1 inch apart. Bake one tray at a time on the middle rack for 20–24 minutes, turning front to back halfway; keep the waiting tray refrigerated. Edges and bases should be pale gold and the centers dry. Whole-batch oven time is 48 minutes for both trays.
Cool the cookies
- Cool the cookies: Rest 10 minutes on each tray, then cool 20 minutes on a rack before packing; the 30-minute cooling allowance includes the tray rest.
Timing and scaling
- Timing and scaling: 35 min hands-on + 125 min required chill/rest + 48 min whole-batch oven baking + 30 min cooling/setting = 238 min. Cooling includes tray/pan rests and runs from the final tray; earlier-tray cooling may overlap later baking. Ingredient warm-up and frozen-dough thawing are extra; preheat during shaping/chilling. Scale ingredients and US equivalents, not oven temperature, piece sizes or per-tray bake time; extra trays extend the whole-batch time.
Chef’s Science & Pro Tips
Ingredient science
Yolk and hazelnut meal make a pliable nut shortbread; hazelnut butter keeps the internal chocolate layer flexible for rolling and slicing.
Technique & texture
Apply the filling while soft but no longer warm; a thick cold chocolate slab cracks instead of rolling.
Finishing & serving
Allow the internal chocolate spiral to set during cooling; the filling should hold a clean slice at room temperature.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 2 days | Up to 2 days. Seal fully cooled filled cookies airtight in a cool dry room. Separate layers with parchment; the filling gradually softens the crumb. |
| Refrigeration | up to 7 days | Unnecessary; up to 7 days if needed. Baked refrigeration is unnecessary for this formula; use only if the room is warm. Seal airtight to prevent condensation and odors. |
| Raw freezing | 1 month | Up to 1 month. Freeze the unfilled dough tightly wrapped. Thaw overnight in the refrigerator, then shape and complete the stated chill. Prepare the filling fresh. Thawing time is additional. |
| Baked freezing | 2 months | Up to 2 months. Freeze completely cooled cookies airtight with parchment between layers. Thaw sealed at room temperature for 1–2 hours. |
| Restoring | As described | Serve after thawing. Do not oven-refresh the assembled or coated cookies. Serve once thawed; reseal unused portions. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
What makes the dough rollable?
Yolk and hazelnut meal make a pliable nut shortbread; hazelnut butter keeps the internal chocolate layer flexible for rolling and slicing.
Why did the filling crack?
Apply the filling while soft but no longer warm; a thick cold chocolate slab cracks instead of rolling.
When is the internal chocolate ready?
Allow the internal chocolate spiral to set during cooling; the filling should hold a clean slice at room temperature.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
