Would you believe me if I told you that I waited over a year to try this recipe? It was just there among various notes, every now and then I would look at it and think “I’ll try it tomorrow”. Well, that day finally came, and the satisfaction with the result is immense. These hazelnut cookies are delicious and really fragrant, so much so that they were gone in a day. They are truly one after the other.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 135.23 (Kcal)
- Carbohydrates 13.26 (g) of which sugars 6.02 (g)
- Proteins 2.55 (g)
- Fat 8.52 (g) of which saturated 0.56 (g)of which unsaturated 3.58 (g)
- Fibers 0.45 (g)
- Sodium 5.65 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cups hazelnut flour (or finely chopped hazelnuts)
- 1 egg
- 1/4 cup sunflower oil
- 2/3 cup sugar
- 1/2 tsp baking powder
- 1 packet vanillin
Steps
To make the hazelnut cookies, place the oil, egg, and sugar in a bowl, then mix everything with a fork. Add all the remaining dry ingredients (all-purpose flour, hazelnut flour, baking powder, vanillin).
Now, you need to combine all the ingredients with your hands and continue working the dough until it becomes homogeneous. Don’t worry if it doesn’t compact; due to the hazelnuts, it’s normal for the dough to crumble easily. At this point, preheat the static oven to 356°F or the fan oven to 320°F, and prepare the cookies in the meantime.
Line a baking tray with parchment paper, then take about 1 oz of dough at a time and with patience, form balls. Slightly flatten them and place them on the tray, leaving a few inches between each cookie.As soon as the oven reaches the temperature, bake the cookies and let them cook for 10/12 minutes.
Remove them from the oven and let them cool completely before tasting.
Advice and Storage
You can decorate the cookies before baking them with whole hazelnuts or a few drops of dark chocolate.
Hazelnut cookies can be stored for a week in a cookie jar in tin or glass.
