Hazelnut Shortbread Cookies with Roasted Strawberry Buttercream: A Parisian-Inspired Recipe
These elegant, buttery hazelnut shortbread cookies are paired with an amazingly aromatic roasted strawberry buttercream, wonderfully showcasing one of summer’s tastiest berries and bringing a touch of Parisian pastry artistry to your home kitchen.
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My first visit to Paris, now twelve years ago, remains etched vividly in my memory. I had dreamed of that city for so long, and arriving after a six-hour red-eye flight, bleary-eyed but brimming with anticipation, felt almost surreal. My partner, E, and I checked into a charmingly tiny hotel tucked away in a quiet side street, perfectly situated between the 2nd and 9th arrondissements. I distinctly recall the snugness of the room, barely allowing our suitcase to roll between the bed and the wall. As soon as we dropped our bags, our immediate mission was breakfast.
So many aspects of Paris were exactly as I had imagined: the breathtaking Haussmannian architecture, the effortless elegance of Parisians hurrying to work, and the irresistible aroma wafting from the countless bakeries that dotted every street. Yet, just as many things surprised us: the vibrant symphony of city noise, the unique tapestry of Parisian scents, and the sheer volume of beauty and life unfolding everywhere we looked. Our senses were utterly saturated; we were completely and irrevocably infatuated with Paris.
We quickly made ourselves at home on the Rive Droite, a connection that proved so strong we have returned to that same neighborhood on every subsequent trip to Paris. This even includes the six months we were fortunate enough to live there in 2009. Feeling truly at home in Paris is one of the most cherished, intangible joys in my life. I count myself incredibly lucky, almost spoiled, to have such a profound connection to a city. Even after seeing its streets a hundred times, Paris retains its magic, just as it did on that very first day. Every visit feels too short, and when a long stretch passes without a return, I find myself aching with a deep longing for it. Paris is my soul city; I love it, in all its glory and imperfections.
A dear friend of mine shares this intense affection for Paris, and fortunate for her, she has called the city home for over a decade. She even found love within its enchanting streets. Recently, she poured her heart into a book that I consider her beautiful love letter to her adopted city. Lindsey Tramuta is an American writer and the brilliant mind behind the blog Lost in Cheeseland. For years, she has graced the pages of prestigious publications such as The New York Times and Condé Nast Traveler with her insightful writings about Paris. Her newly published book, The New Paris: The People, Places & Ideas Fueling a Movement, promises to be my go-to guide for many years to come. But make no mistake: The New Paris is far more than a conventional guidebook. It’s a captivating window into the forces that make Paris so exciting and relevant in the present moment, revealing its dynamic evolution.
The New Paris is an impressively researched and elegantly written book that delves into various creative fields shaping the city, from gastronomy and fashion to innovative architecture. Throughout its pages, richly illustrated with the gorgeous photographs by Charissa Fay, Lindsey brilliantly spotlights the local visionaries who are infusing Paris with a fresh, vibrant energy. I’ve witnessed this transformation of Paris firsthand: shops and restaurants that felt tired and old-fashioned a decade ago have been replaced by chic designer boutiques, inventive culinary establishments, thriving third-wave coffee shops, and mind-blowingly good pastry shops. Every time I return to my beloved Parisian neighborhood, I am guaranteed to discover new and exciting places. Lindsey, through The New Paris, offers invaluable insight into what sparked this remarkable renaissance movement and builds an incredibly compelling argument for visiting the city if you’ve never been, or for returning if it’s been a while since your last memorable trip.
A quick tip for American and international readers: Make sure to follow Lindsey on Instagram. Her feed is absolutely stunning, and it’s an excellent way to stay updated on all the exciting and delicious happenings in Paris!
Today’s recipe for these delightful Hazelnut Shortbread Cookies with Roasted Strawberry Buttercream was directly inspired by Bontemps Pâtisserie, a celebrated North Marais pastry shop prominently featured on pages 144 and 145 of The New Paris. Bontemps Pâtisserie elevates the humble shortbread cookie to an exquisite art form, and since I have yet to experience their creations in person, I decided to bake a batch of cookies that I hope serves as a worthy homage to their craftsmanship.
My hazelnut shortbread cookies are wonderfully crisp and rich with buttery flavor, making them absolutely delicious even on their own. However, drawing inspiration from Bontemps, which artfully sandwiches its shortbreads with various fruit curds and delectable fillings, I chose to fill mine with a dreamy roasted strawberry buttercream. This buttercream is, quite frankly, liquid gold; it may just be the very best thing I have ever created with fresh strawberries. Its exquisite flavor has me planning to freeze multiple batches while strawberries are in season, envisioning it as a delightful way to savor the sweetness of summer berries all year long, much like preserving jams. The vibrant and flavorful buttercream is a phenomenal complement to these cookies—hazelnuts and strawberries are a match made in culinary heaven!—but it would also be a fabulously memorable addition to a special occasion cake or cupcake. Prepare to be enchanted by this simple yet sophisticated dessert.
Pin Recipe
Hazelnut Shortbread Cookies with Roasted Strawberry Buttercream
Ingredients
- For the roasted strawberries
- 2 cups 500 ml hulled and quartered fresh strawberries
- 1 tbsp 15 ml maple syrup
- For the hazelnut shortbread cookies
- 1/2 cup 125 ml ground toasted hazelnuts (about 3.5 oz./100 g)
- 1/2 cup 125 ml all-purpose flour
- 1/2 cup 125 ml whole wheat flour
- 1/4 tsp 1 ml baking powder
- 1/4 tsp 1 ml kosher salt
- 1/2 cup 125 ml unsalted butter, room temperature
- 1/2 cup 125 ml powdered sugar
- 1 tsp 5 ml pure vanilla extract
- 1 egg yolk
- For the buttercream
- 1/2 cup 125 ml butter, room temperature
- 1/2 vanilla bean seeds scraped
- 1/2 cup 125 ml roasted strawberry puree (see instructions below)
- 3 cups 750 ml powdered sugar
Instructions
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For the roasted strawberries: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, toss the strawberries with the maple syrup. Transfer to the prepared baking sheet. Roast for 30 minutes. Set the baking sheet over a rack and let the strawberries cool completely.
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For the cookies: In a mixing bowl, combine the ground hazelnuts, flours, baking powder, and salt. In a second bowl, beat the butter, sugar, and vanilla together until the mixture is fluffy and pale, about 3 minutes. Add the egg yolk and beat well. Add the flour and hazelnut mixture and mix at low speed until the dough is just combined, about 1 minute. Gather the dough together into a ball, split in halves, then wrap each portion in plastic wrap. Refrigerate the dough for 30 minutes.
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Set a rack in the middle of the oven. Preheat to 350°F. Line two baking sheets with parchment paper.
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Remove the dough from the refrigerator and let it rest at room temperature for 15 minutes. Set a large piece of parchment paper onto a work surface, place the first ball of dough in the center, then cover with another piece of parchment paper. Roll the dough out until 1/4-inch thick (the dough may crack during the process; simply pat it back together using your fingers). Using a 2-inch round cookie cutter, cut out as many shapes as possible. Use an offset spatula or a knife to carefully transfer the cut-out cookies onto the prepared baking sheets, setting the cookies about 1 inch apart to allow for some light spreading. Gather the scraps, reroll, and cut out new shapes, repeating until there is no dough left. Repeat with the second ball of dough.
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Bake the first sheet of cookies for 15 minutes, until pale golden on the edges. Cool the cookies for a few minutes on the baking sheet, and then transfer to a wire rack to cool completely. Bake the remaining cookies.
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For the buttercream: Scrape the cooled roasted strawberries to a measuring cup and, using a stick blender, puree to a fine consistency. Measure out 1/2 cup (125 ml) puree for the frosting. (If you have any puree leftover, add it to oatmeal, smoothies, or just eat it with toast or a croissant!)
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In the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer, beat the butter and vanilla seeds together until creamy. Lower the speed and add the strawberry puree, beating until fully incorporated. Gradually add the sugar at low speed, then beat at medium-high speed for a couple of minutes, or until the frosting is light and fluffy.
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Assemble the cookies: Using an offset spatula, spread a thick layer of buttercream on the underside of a cookie. Alternatively, you can also transfer the buttercream to a pastry bag fitted with a round tip, and use it to pipe neat little mounds of buttercream onto cookies. Cover the frosted cookies with a second cookie, very gently pressing to spread the frosting all the way to the sides (shortbread cookies are crumbly, so make sure to proceed with care.) Repeat to assemble all cookies.
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Store in an airtight container in the refrigerator. The assembled cookies are best enjoyed within 3 days.
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Recipe Credit: Marie Asselin
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Disclosure notice: I was offered a copy of The New Paris by Abrams and the opportunity to host a giveaway on my blog by the Canadian communications agency, eleven05. As always, companies never dictate the content I create, or the opinions I express. I only use products I genuinely believe in, or feature books I truly love.
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