Hazelnut cookies


½ cup (80 g) hazelnuts, shelled
¼ cup (50 g) sugar
100 g all-purpose flour
115 g cold unsalted butter, cut into small pieces
3 tbsp sugar, for dipping


1.Toast hazelnuts in a shallow baking pan until skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
2.Pulse nuts and ¼ cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined.
3.Add butter and pulse until dough just forms a ball.
4.Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (28cm long) logs (each about 2,5cm wide). Chill, wrapped in aluminum wrap, for 1 hour.
5.Cut logs crosswise into 1,25cm slices and arrange rounds 5 cm apart on 2 baking sheets lined with parchment paper or silicone mat. Bake, 1 sheet at a time in the oven at 180°C for about 12-15 minutes or until bottom edges just begin to turn pale golden.
6.Leave the cookies to cool for about 2 minutes. Place remaining 3 tablespoons of sugar in a small dish and dip tops of cookies in it. Let them cool completely.
Easy suggestion:
Dough can be chilled up to 12 hours or frozen, wrapped well in plastic wrap, up to 1 month. (Thaw before cutting and baking.)
Cookies keep in an airtight container at room temperature for 2 weeks.


If you have small children or grandchildren, you know that small sweet snacks like these cookies are a must. They are far better than any store-bought, and they don't require much effort to make. Prepared solely in a food processor, washing up of a lot of dirty bowls is out of the question. When you finish  the fourth step, you can freeze the dough, and later, thawed, proceed to finish them. The suggestion about keeping them for up to two weeks is just in case your family has no idea you even baked them. Otherwise, they will vanish faster then it took you to make them. Trust me!




Monday, January 29, 2024 - 11:51am

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