Hazelnut pinches cookies are rustic and crumbly treats, with an intense aroma of toasted hazelnuts and homemade sugar.
This recipe comes from my mother’s old recipe notebook, full of pencil-written notes and secrets kept over time. When I remade them, the aroma that spread in the kitchen took me back to those simple snacks, made with few ingredients and much love.
The appearance of these cookies is not perfect, but it’s their irregular shape that makes them special. They are called pinches because to prepare them, you just need to take a small pinch of dough and place it on the tray, without molds or shapes. In a few minutes, you get crumbly, light, and fragrant cookies, perfect to enjoy with coffee or a steaming cup of tea.
If you like simple and fragrant cookies, also try the ugly but good, crunchy and irresistible, always prepared with toasted hazelnuts.
Ready to prepare them together? Then let’s get started!
See you soon Susy
If you love making homemade cookies, also check out:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 30 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 114.21 (Kcal)
- Carbohydrates 13.31 (g) of which sugars 5.67 (g)
- Proteins 2.10 (g)
- Fat 6.38 (g) of which saturated 2.55 (g)of which unsaturated 3.65 (g)
- Fibers 0.68 (g)
- Sodium 4.34 (mg)
Indicative values for a portion of 25 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 for Hazelnut Pinches
- 2 eggs (Medium size)
- 4.4 oz butter
- 4.4 oz toasted hazelnuts
- 3/4 cups sugar
- 1 lemon zest
- 1/4 packet baking powder
- 2 1/3 cups all-purpose flour
Useful Tools for Making Hazelnut Pinches
- Baking Tray
- Bowl
- Hand Whisk
- Small Pot
How to Make Hazelnut Pinches
1. Prepare the toasted hazelnuts (4.4 oz): roughly chop some and leave a few whole, so the cookies will have a pleasant crunchy contrast inside.
2. Melt the butter to a creamy consistency (in the microwave or in a water bath) and transfer it to a bowl. Add the eggs, sugar, and grated lemon zest, then mix well with a whisk or spatula.
3. Add the hazelnuts, then gradually add the flour and baking powder, mixing until the dough is soft but not sticky. If it’s too sticky, add a handful of flour and let the dough rest in the refrigerator for about 10 minutes.
4. Line a baking tray with parchment paper and with your hands, take small pieces of dough by pinching to form cookies.
5. Bake at 356°F for about 15/20 minutes, ensuring they don’t darken too much. They should remain light, crumbly, and very fragrant.
FABULOUS! 😍
Storage and Useful Tips
Hazelnut pinches cookies can be perfectly stored for up to 7 days in a tin box or a well-sealed glass container. I suggest keeping them away from heat and moisture sources to maintain their crispness and fragrance as if just baked.
For a gluten-free version: replace the all-purpose flour with a gluten-free cake mix and use certified gluten-free baking powder.
For a delicious variant: add a handful of dark chocolate chips or more finely chopped hazelnuts to the dough — they will be irresistible even for the little ones!
Susy’s Trick
To keep the cookies always crisp and fragrant, place a sugar cube or a piece of dry bread in the box where you store them.
They will absorb excess moisture, and the cookies will remain crunchy as if just baked!
A little home secret that always works… Susy’s word
If you like desserts with nuts, also read my article dedicated to oily nuts: you’ll find tips, curiosities, and lots of useful information to use it best in your desserts. 💛
Frequently Asked Questions
Can I use margarine instead of butter in your recipes?
I don’t recommend it because margarine is an industrial product made from highly processed fats. In my desserts, I prefer more natural ingredients like butter or oil.
