Matchstick Cookies with Hazelnut Shortcrust, exquisite shortbread cookies made with hazelnut shortcrust, without butter, are great for breakfast or a tea or coffee to enjoy anytime. They are also perfect as a Christmas gift, enclosed in an elegant cookie box
The recipe is very simple: after preparing the hazelnut shortcrust, I let it rest in the fridge, then I cut strips to form sticks and bake them in the oven. Once baked and cooled, I dip them in dark chocolate.
Then just let them dry on a rack until the chocolate solidifies and they are ready to be enjoyed or served for tea. Absolutely yummy.
Try them, I’m sure you’ll like them too.
Let’s see together how to make the recipe for Matchstick Cookies with Hazelnut Shortcrust. Hands in dough, let’s begin.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I await you.
Gabriella
Other delicious recipes to try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups flour (+ as needed for the work surface)
- 1/2 cup brown sugar (or granulated – I used only 1/3 cup)
- 1/2 cup vegetable oil
- 1/3 cup hazelnut flour (or finely chopped hazelnuts)
- 1 egg (+ 1 yolk)
- 1 teaspoon baking powder
- 1 pinch salt
- 3.5 oz dark chocolate
Tools
To make the recipe for Matchstick Cookies with Hazelnut Shortcrust you will need:
- 1 Bowl
- 1 Mixer
- 1 Pastry Board
- 1 Rolling Pin
- 1 Pizza Cutter
- 1 Baking Tray
Steps
HOW TO MAKE MATCHSTICK COOKIES WITH HAZELNUT SHORTCRUST
First, crack the whole egg into a sufficiently large bowl, add the yolk and the sugar and beat with an electric mixer. Then, also add the oil gradually, continuing to beat.
Sift the flour together with the baking powder and then incorporate the hazelnut flour (if you don’t have it, just finely chop hazelnuts) and a pinch of salt. Combine the flours with the egg and sugar mixture, working with a spatula and then with your hands.
Knead the dough on the floured work surface until you obtain a dough ball. Cover it with plastic wrap and let it rest for at least one hour in the fridge. I left it overnight for organizational reasons.
Preheat the oven to 350°F, in “static” mode.
After the time has passed, take the shortcrust out of the fridge, cut a piece and leave it at room temperature for a few minutes. Keep the remainder in the fridge. Then, flour the pastry board and, using the rolling pin, roll the shortcrust into a rectangle about 3 inches wide and 8 inches long.
Using a pizza cutter, cut strips of about 1/2 inch, roll them with the palms of your hands, and arrange them, spaced apart, on a baking tray lined with parchment paper.
Bake in the preheated oven, and let them cook for about 10 – 15 minutes or until the cookies are golden. Keep an eye on the baking, they should not become too colored. Remove from the oven and let cool.
Meanwhile, melt the dark chocolate in a bowl; dip the tip of the now cooled cookies and let them rest on a rack for a couple of hours.
Here are the Matchstick Cookies with Hazelnut Shortcrust ready. Enjoy!
Until the next recipe.
Storage
You can store Matchstick Cookies with Hazelnut Shortcrust for 3 – 4 days, in an airtight container in a cool, dry place.
Tips and Suggestions
– Hazelnut flour: if you don’t have it and can’t go to the supermarket to buy it because you want to make the cookies right away, you can replace it by simply blending toasted hazelnuts in a mixer. I recommend not blending for too long (take short breaks), to prevent the content from overheating and the flour from becoming too compact.
– Sugar: the recommended amount is 1/2 cup for 2 cups of flour. However, I prefer them less sweet and used only 1/3 cup.
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