Chocolate Hazelnut Shortcakes For Dessert Fans

The moment you bite into chocolate hazelnut shortcakes, you’ll notice the rich, nutty flavor that melts in your mouth.

Soft, buttery shortcakes are paired with chocolate-hazelnut spread and a sprinkle of chopped nuts, creating a dessert that feels indulgent yet approachable.

Making them is simple. Just fold the chocolate-hazelnut mixture into tender shortcake layers, and let the oven do its magic.

The result is soft, flaky shortcakes with gooey chocolate pockets and crunchy nuts. Top with whipped cream or berries for a dessert that’s both impressive and easy.

Every bite of chocolate hazelnut shortcakes delivers a perfect balance of buttery, sweet, and nutty flavors.

They’re ideal for dessert, brunch, or even as a treat with afternoon coffee.

Ready? Get your apron and baking tools!

Why You’ll Love This Recipe

Rich chocolate and nutty hazelnuts pair with tender shortcakes for a decadent, slightly indulgent dessert.

Perfect for chocolate lovers and special occasions.

What Makes Them Special

Chocolatey, nutty flavor combination
Soft, tender shortcake layers
Sweet but balanced
Elegant dessert for gatherings
Perfect for chocolate lovers

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How to Get Your Chocolate Hazelnut Shortcakes Just Right

1. Use cold butter

Keep your butter cold until just before incorporating it into the dry ingredients. Cold butter creates pockets of steam while baking, giving your shortcakes a tender, flaky texture.

Avoid letting the butter soften too much.

2. Don’t over-process the dough

When pulsing the butter into the flour mixture, aim for pea-sized pieces. Over-processing will result in dense, heavy shortcakes instead of light, tender ones.

3. Mix chocolate spread and eggs gently

Whisk until smooth but avoid overmixing once combined with the dry ingredients. Overmixing can develop gluten in the flour, making the shortcakes tough.

4. Adjust flour gradually

The dough should be soft but not sticky. Add extra flour a little at a time while kneading on a floured surface until the dough holds together without sticking excessively.

5. Roll evenly

Roll the dough to a consistent 1-inch thickness to ensure uniform baking. Uneven thickness can cause some shortcakes to overbake while others remain undercooked.

6. Space shortcakes properly

Leave some room between each cut circle on the baking sheet. Crowding can cause them to spread together, preventing that perfect golden-brown edge.

7. Watch baking time

Bake just until the shortcakes are set and lightly firm. Overbaking can dry them out, while underbaking can leave them too soft in the center.

8. Serve soon after baking

Chocolate hazelnut shortcakes are best served warm, fresh from the oven. Pair them with macerated berries and whipped cream for optimal flavor and texture.

9. Optional chilling tip

If your kitchen is warm or the dough softens too quickly, briefly chill the dough before rolling and cutting. This helps maintain structure during baking.

Easy Baking Tips That Have Worked for Me

Toast the hazelnuts lightly before adding them to the dough to bring out their nutty aroma and add a satisfying crunch.

Chop the chocolate into small, even pieces so it distributes evenly throughout the biscuit.

Slightly underbake the biscuits so the interior remains soft and tender under the chocolate and nut pieces.

Use lightly sweetened whipped cream to balance the richness of chocolate and nuts.

Assemble the shortcakes just before serving so the biscuits remain soft and do not absorb the moisture from the fruit or cream.

Variation Tips

1. Nut-free option

Swap the chocolate hazelnut spread with a chocolate almond butter, peanut butter, or plain chocolate ganache to make the recipe safe for those with nut allergies.

2. Flavor twists

Add a teaspoon of espresso powder to the dry ingredients to intensify the chocolate flavor.
Stir in 1 teaspoon of orange zest or a splash of liqueur (like Grand Marnier or Frangelico) to give the shortcakes a subtle, aromatic note.

3. Texture upgrades

Fold in 1/4 cup of finely chopped chocolate, chocolate chips, or crushed hazelnuts into the dough for added crunch.
Sprinkle a pinch of coarse sea salt on top before baking to create a sweet-and-salty contrast.

4. Gluten-free version

Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or another binder to maintain structure.

5. Dairy-free option

Use a plant-based butter substitute and a dairy-free chocolate spread to make the shortcakes vegan-friendly.

6. Mini shortcakes

Roll the dough thinner (3/4-inch) and cut smaller circles (1.5–2 inches) for bite-sized treats, perfect for serving at parties or as dessert shooters with berries and whipped cream.

7. Serving ideas

Layer the shortcakes with fresh berries and whipped cream for a classic strawberry shortcake-style dessert.
Spread additional chocolate hazelnut spread between layers for a decadent double-chocolate treat.
Dust with powdered sugar or drizzle with melted chocolate for an elegant finish.

How to Properly Store Your Chocolate Hazelnut Shortcakes

1. Room Temperature

Store completely cooled shortcakes in an airtight container at room temperature for up to 2 days.

Keep them away from direct sunlight or heat to prevent the chocolate hazelnut spread from melting or becoming overly soft.

Avoid stacking the shortcakes directly on top of each other without layers of parchment paper to prevent sticking.

2. Refrigeration

You can refrigerate the shortcakes in an airtight container for up to 5 days.

Allow the shortcakes to come to room temperature or warm slightly in a 300°F (150°C) oven for a few minutes before serving to restore their soft, tender texture.

Note: Refrigeration may slightly firm up the chocolate spread and make the biscuits less tender, so gentle warming is recommended before serving.

3. Freezing

Freeze baked shortcakes in a single layer on a baking sheet for 1–2 hours, then transfer to a freezer-safe bag or container to prevent sticking.

Properly stored, shortcakes can last up to 2 months in the freezer.

To serve, thaw at room temperature for 30–45 minutes or warm in a low oven (300°F / 150°C) for 5–10 minutes. Avoid microwaving, as this can make the biscuits soggy and melt the chocolate unevenly.

4. Packaging Tips

Use parchment or wax paper between layers if storing multiple shortcakes in the same container.

Ensure containers are sealed tightly to prevent moisture from softening the biscuits too much.

For long-term storage, vacuum-sealed bags work best to maintain freshness and prevent freezer burn.

5. Common Mistakes to Avoid

Don’t leave shortcakes uncovered at room temperature; they dry out quickly.

Avoid storing assembled shortcakes with whipped cream or fresh berries for long periods; add these toppings just before serving.

Don’t reheat at high temperatures, which can melt the chocolate spread and alter texture.

Following these tips ensures your Chocolate Hazelnut Shortcakes stay tender, flavorful, and perfectly textured even a few days after baking.

FAQs

Can I use a different chocolate-hazelnut spread or nut butter?

Yes! You can substitute with any chocolate-hazelnut spread like Justin’s Chocolate Hazelnut Butter or a homemade version. Almond or peanut butter can work too, but the flavor will change slightly. For best results, use a spread with a smooth consistency.

Can I make these shortcakes gluten-free?

Absolutely! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. You may need to adjust with 1–2 tablespoons extra flour if the dough feels too sticky. Make sure your baking powder is gluten-free as well.

How do I prevent the shortcakes from spreading too much while baking?

Chill the dough briefly before cutting and baking. Using a floured surface and a sharp cutter helps maintain their shape. Avoid overmixing the dough, which can make them dense and prone to spreading.

How should I store leftovers, and how long do they last?

Store cooled shortcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months and thaw at room temperature or warm gently in a low oven before serving.

What’s the best way to serve these shortcakes?

Serve warm with macerated berries, whipped cream, or a drizzle of chocolate sauce. Add fresh toppings just before serving to keep the biscuits from becoming soggy. They also pair wonderfully with ice cream or a dollop of mascarpone for a decadent treat.