Grind hazelnuts finely and use a wide star tip so nut particles pass through without clogging.
Cocoa, espresso and toasted hazelnut flavor piped rosettes with ridged edges, baked until crisp and lightly dusted with cocoa.
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.
As an Amazon Associate I earn from qualifying purchases.
Hazelnut Mocha Shortbread Piped Rosettes 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
- mixer
- bowl
- piping bag
- large star tip
- baking sheets
- parchment
- sieve
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Prepare the ingredients
- Prepare the ingredients: Whisk flour, cocoa, hazelnuts, espresso and salt.
Make the dough or filling
- Make the dough or filling: Beat butter and sugar smooth; mix in dry ingredients until pipeable.
Shape the cookies
- Shape the cookies: Fill a sturdy bag with a large open-star tip and pipe 24 rosettes onto cool lined sheets.
Chill the dough
- Chill the dough: Chill 25 minutes.
Bake and set
- Bake and set: Bake at 325°F (165°C) for 16–19 minutes until set.
Cool and finish
- Cool and finish: Cool fully and dust lightly with cocoa.
Chef’s Science & Pro Tips
Ingredient science
Keep the dough cool enough to hold ridges but pliable enough to pipe.
Technique & texture
Use a single compact swirl rather than a tall mound for even baking.
Finishing & serving
A light cocoa dusting is enough; excess powder can taste dry and bitter.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 5 days | Airtight at room temperature up to 5 days. |
| Refrigeration | As described | No refrigeration needed. protect from humidity. |
| Raw freezing | up to 1 month | Freeze piped, undecorated rosettes on a tray then bag up to 1 month. |
| Baked freezing | up to 1 month | Freeze baked rosettes undusted up to 1 month. |
| Restoring | As described | Thaw uncovered and dust or dip after thawing. |
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
Can I omit the espresso?
Yes; the rosettes will taste more like chocolate hazelnut shortbread.
Why is the dough too stiff to pipe?
Let it stand briefly at room temperature and use a wider tip; do not add liquid.
Can I dip the rosettes in chocolate?
A partial dip works after cooling, but allow the coating to set before storing.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
