It's cookie season, which means some new recipes have been tried, along with some of the old classics. I had a bag of hazelnuts in my pantry that I wanted to use and started looking for a hazelnut cookie recipe. This one turned out to be a delicious, crumbly cookie that everyone in the extended family loved. These lasted about 4 days in an airtight container on my kitchen counter before they were all eaten.
Recipe from International Desserts Blog
120 grams whole hazelnuts (about 1 generous cup)
1/4 cup sugar
1/2 cup butter, softened
1 egg yolk
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon salt
Preheat your oven to 300F/150C. Line 2 baking sheets with silicone mats or parchment paper.
Place the whole hazelnuts in a blender or food processor and pulse until they are ground, but not completely fine. Place 1/4 cup of the hazelnuts aside.
Using a stand mixer fitted with the paddle attachment, mix together the sugar and butter on medium high until the mixture is fluffy and pale. Add the egg yolk and mix, scraping down the side to ensure everything is evenly mixed. Sift the flour in to cookie batter and add the salt. Mix on a low speed until combined. Using a spoon or your hands, create 18 balls of dough and place them on your prepared baking sheet. Use a fork to press down on the cookies horizontally, then vertically, flattening the cookie. Sprinkle the remaining chopped hazelnuts on the cookies.
Bake for 10-15 minutes, until the edges are golden brown. Allow to cool and store in an airtight container up to 4 days.
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