Delightfully nutty and crisp, these ultra hazelnut cookies are perfect for any occasion.
Prep
20 min
Cook
15 min
Total
65 min
Servings
24
Difficulty
Easy
Ingredients
Cookies
Instructions
Prepare hazelnuts
Preheat your oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10 minutes until fragrant. Let cool, then finely grind them using a food processor.
Pro tip: Rubbing toasted hazelnuts in a clean towel will help remove their skins.
Cream butter and sugar
In a large bowl, beat together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes.
Pro tip: Ensure butter is at room temperature for easier mixing.
Add egg and vanilla
Mix in the egg and vanilla extract until fully incorporated.
Pro tip: Scrape down the sides of the bowl to ensure even mixing.
Combine dry ingredients
In a separate bowl, whisk together the flour, ground hazelnuts, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
Pro tip: Avoid overmixing to prevent tough cookies.
Chill the dough
Divide the dough into two logs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Pro tip: Chilling helps the cookies hold their shape during baking.
Slice and bake
Preheat oven to 350°F (175°C). Slice the dough into 1/2-inch thick rounds and place on a parchment-lined baking sheet. Bake for 12-15 minutes or until edges are golden brown.
Pro tip: Rotate the baking sheet halfway through for even baking.
Tips & Tricks
Serving Suggestions
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