Hazelnut Cookies
Coooking Temperature: 375°F / 190°C/ Gas Mark 5
Calories: 8
Adjust Servings Here: 24 cookies
Description
These hazelnut cookies are rich, buttery, shortbread-type cookies with ground hazelnuts. A simple, easy, and quick recipe to make at home. You can use store-bought ground hazelnuts or make them from scratch.
Ingredients
Cookies
- 1 cup (112 g) Ground Hazelnuts
- 1½ cups (180 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Salt
- 1 cup (227 g) Butter (1 stick) unsalted room temperature
- ½ cup (100 g) Sugar white
- ½ cup (110 g) Brown sugar
- 1 large Egg
- 1 tsp Vanilla extract
Instructions
- Ground hazelnuts - Preheat the oven to 350°F/180°C/Gas Mark 4. Place the blanched hazelnuts on a baking tray and toast them for 10 to 15 minutes. Cool completely, then grind them in a food processor to a powder consistency. (Do not grind them to a paste.)
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground hazelnuts until evenly distributed.1½ cups All-purpose flour, 1 tsp Baking powder, ½ tsp Salt, 1 cup Ground Hazelnuts
- Wet ingredients - In a bowl of a stand mixer with the paddle attachment on medium speed, cream the butter and sugars until light and fluffy. Followed by the egg and vanilla extract.1 cup Butter, ½ cup Sugar white, ½ cup Brown sugar, 1 large Egg, 1 tsp Vanilla extract
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing at low speed until just combined. Do not overmix.
- Chill - Cover the bowl and chill in the fridge for 10 minutes while you preheat the oven.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape the Dough: Using a cookie scoop or your hands, shape the dough into 1-inch balls. Place them on the prepared baking sheets, about 2 inches apart.
- Bake the Cookies: Bake in the oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly soft but will firm up as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to a week.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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