Hazelnut cookies are soft inside and have an intense flavor. Perfect for any occasion, from breakfast to tea time, they have a truly irresistible aroma that you can smell even while baking. The recipe I am sharing today is from my grandmother who used to make these cookies along with other typical ones from my area like hazelnut tozzetti, morette, and tisichelle (aniseed donuts). These cookies can also be made lactose-free using lactose-free butter or margarine.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 3/4 cup all-purpose flour
- 1 cup hazelnuts (or hazelnut flour)
- 7 tbsp butter
- 1/3 cup sugar
- 1 egg
- 1 tsp baking powder (5 g)
- whole hazelnuts (for decoration)
Tools
- 1 Bowl
- 1 Blender
- 1 Baking Tray
- 1 Parchment Paper
- 1 Whisk
Steps
Take the butter out of the fridge at least 1 hour beforehand or soften it in the microwave for 30 seconds.
Blend the hazelnuts with half of the sugar to prevent the oil from coming out, keeping the flour nice and dry.
In a bowl, put the softened butter with the remaining sugar and mix well with a whisk until smooth and fluffy.
Add the egg and mix well.
Pour in the hazelnut flour, all-purpose flour, and baking powder.
Knead by hand and form a dough. Wrap it in plastic wrap and let it rest in the fridge for 30 minutes.
Take the dough and take small pieces. Form walnut-sized balls.
Place them on a baking tray lined with parchment paper.
Place a whole hazelnut on top of each ball.
Bake in a preheated static oven at 350°F for 15 minutes.
Remove from the oven and let cool.
Tips
They can be flavored with cinnamon, vanilla, or orange zest.
They can be stored in a closed tin for up to 15 days.
These cookies can also be made lactose-free using lactose-free butter or margarine.
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