Hazelnut cookies are among those homemade recipes that you can whip up in just a few minutes, filling your house with their fragrance, and they disappear as fast as you make them!
Slightly crunchy on the outside and with a nice hazelnut color, these cookies also make a great gift idea for Christmas because they retain their freshness if stored well in a tin.
I made them for the first time for my birthday, and as I usually do, I took them to the office to share with colleagues … well, there’s no greater satisfaction for us who love baking, than hearing “post the recipe!”
They are delicious, I’ve told you; they are easy and quick to make because the dough doesn’t require any resting (except for a brief stint in the fridge while the oven heats up), and you don’t need many ingredients beyond the basics… so try these hazelnut cookies or give them as gifts because they will be truly appreciated!
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 91.47 (Kcal)
- Carbohydrates 11.29 (g) of which sugars 6.00 (g)
- Proteins 1.38 (g)
- Fat 4.81 (g) of which saturated 1.85 (g)of which unsaturated 2.85 (g)
- Fibers 0.51 (g)
- Sodium 14.93 (mg)
Indicative values for a portion of 1 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 1/8 cups type 1 flour
- 2/3 cup whole peeled hazelnuts
- 2/3 cup brown sugar
- 1 egg (small)
- 1 pinch baking soda
- 1/3 cup butter
Steps
Use softened butter
– Coarsely chop the hazelnuts and set aside.
– Place the butter and sugar in a bowl and mash with a fork.
– Add the egg, mix well, then add the flour and a pinch of baking soda.
– Add a pinch of cinnamon, the rum (if using), and finally the hazelnuts.
– Knead the ingredients together until you get a smooth dough that doesn’t stick to your hands.
– Break off small pieces weighing about 0.75 oz each, round them, and place them on a baking sheet lined with parchment paper or a perforated mat. Slightly flatten and put the tray in the fridge while the oven reaches temperature.
Preheat the oven to 356°F
– Bake the tray for about 10 minutes. Then remove and let the hazelnut cookies cool.
