QUICK ALMOND AND HAZELNUT COOKIES, easy and fragrant with cinnamon, ideal for breakfast and also great for snacks, crumbly and delicious.
I love the scent of cinnamon and these almond and hazelnut cookies are truly delightful, quick and easy to make, perfect sweets to give as gifts even at Christmas.
The recipe for almond and hazelnut cookies is very simple, I made them using a mixer, but you can do everything by hand, the dough is soft and easy to work with.
They are crumbly, melt in your mouth, and are great for dipping in milk. I adore them, you can’t help eating one after another, obviously, if you love the scent of cinnamon.
If you don’t like cinnamon, just eliminate it or replace it with lemon or orange zest and you can use oil instead of butter to make them lighter.
Follow me in the kitchen today, we have almond and hazelnut cookies!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/4 cups all-purpose flour
- 1/8 cup hazelnuts
- 1/4 cup almonds
- 1/3 cup sugar
- 5 tbsp butter
- 1 egg
- 1 tsp baking powder
- 1 1/4 tsp ground cinnamon
Instructions
Place the almonds and hazelnuts with the sugar in a mixer and blend coarsely.
Add the flour, butter in pieces, cinnamon, and egg, blend everything together, then pour the mixture onto the floured surface and form a rectangle.
Place it on parchment paper; it should be about 2.75 inches wide, make diagonal cuts every 0.75 inches.
Put it on parchment paper, sprinkle with sugar, and bake in a preheated oven at 355°F with convection, bake for 15 minutes.
Remove from oven, divide the pieces, and place them with one side up bake again for about 5 more minutes.
Leave the cookies in the turned-off oven for a few minutes then remove.
Bon appétit
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