Hazelnut Crinkle Cookies, soft butter-free cookies with hazelnuts, lots of chopped hazelnuts.
An easy and delicious recipe made with the base of my Abruzzo almond biscotti.
In this recipe, neither milk nor oil is needed because it is really good as is, simply preparing a dough in a bowl.
With an irresistible aroma, crinkle cookies can be made in many different versions and flavors. The important thing is to replicate the cracks that are the characteristics of this delicious cookie.
Before reading how I made them, here are the soft versions with oil and butter from my blog.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: About 25 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 2 eggs
- 2/3 cup sugar
- 1/2 cup chopped hazelnuts
- 2 tsp baking powder
- 1/4 cup sugar
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Small bowl
- 1 Baking sheet
- Parchment paper
- 1 Spatula
Steps
To make the Hazelnut Crinkle Cookies, first beat the eggs with the sugar in a bowl for at least 3 minutes.
The mixture should be light and fluffy.
Add the chopped hazelnuts and then half of the flour with the baking powder.
Incorporate in the first step and then add the remaining flour, mixing with a spatula.
Continue to work the dough in the bowl by hand, until a rather homogeneous and compact shortcrust is obtained.
Form balls weighing about 1.75 oz with slightly moistened hands.
Roll them in the sugar.
Place them on a baking sheet lined with parchment paper, spacing them and gently flattening them with the palm of your hand.
Bake in a preheated fan oven at 356°F for 20 minutes.
Remove them from the oven and let them cool before enjoying.
Once cooled, the Hazelnut Crinkle Cookies can be stored in a closed tin for 6-7 days.
They are also excellent for dunking.
