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These hazelnut cookies are rich buttery shortbread type cookies with ground hazelnuts. A simple and easy recipe to make in just 30 minutes. You can use store-bought hazelnut meal or make it from scratch and I'll show you how.
30 mins, baking, cookies
Meas Cups and Spoons
(1 stick) unsalted room temperature
Combine flour, baking powder, salt, and cardamom.
Cream butter and sugar until light and fluffy.
Add the egg followed by the vanilla - combine well.
Finally, add the hazelnut meal and flour mixture - combine well.
Cover and chill in the fridge for 10 minutes while you preheat the oven.
Preheat the oven at 190 C / 375 F.
Roll the chilled dough into balls and place on a baking tray.
Bake in the preheated oven for 10 to 12 minutes until lightly golden.
Chill on the cookie tray for 5 minutes then transfer to a cooling rack to cool completely.
These can be stored at room temperature for up to 10 days.
How to make your own hazelnut meal
Preheat the oven at 180 C / 375 F -
Place ¾ cup blanched hazelnuts on the baking tray
Toat them for 10 to 15 minutes until fragrant but do not brown them. (nuts can burn easily)
Cool for 5 minutes then put the toasted nuts in the food processor.
Pulse at 10-second intervals. Stir then pulse again until finely ground
Do not grind these to a paste.
Use the amount required in your recipe above.
These cookies have a good shelf life as a dough as well as cookies.
The dough will stay in the fridge for 3 to 4 days before baking. (wrapped well)
The cookie dough can be frozen for up to a month in the freezer.
You can also place the unbaked cookie dough balls in the freezer for up to a month. Bake from frozen. They will take about 14 to 18 minutes to bake from frozen.
Recipe by Veena Azmanov