Soft hazelnut cookies decorated with dark chocolate. The recipe I want to tell you today is a simple and quick recipe to prepare delicious Hazelnut and chocolate cookies. Just imagine the delightful aroma that filled my house as soon as I took my cookies out of the oven. They are soft and delicious but also very easy to make. For the shape, I simply used a piping bag with a large star nozzle, but you can also use a shape you like, make simple sticks, or any shape you prefer. For extra indulgence, I dipped the cookies in melted dark chocolate and then added colorful sprinkles. These are Nut cookies that stay soft in a box for several days and are also a special idea for gifts, perhaps packaged in little bags. I also recommend you don’t miss my recipe for Soft orange and chocolate cookies. So let’s hurry into the kitchen and prepare the Hazelnut cookies with dark chocolate together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: For 18-20 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Energy 236.80 (Kcal)
- Carbohydrates 24.43 (g) of which sugars 10.12 (g)
- Proteins 4.63 (g)
- Fat 14.62 (g) of which saturated 4.87 (g)of which unsaturated 9.25 (g)
- Fibers 4.09 (g)
- Sodium 8.05 (mg)
Indicative values for a portion of 60 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 cookies
- 1 egg
- 5.6 oz toasted hazelnuts
- 1 1/3 cups flour
- 4.23 tbsp butter (soft)
- 1/2 cup sugar
- 1 tsp baking powder
- 1 packet vanillin
- 2.8 oz dark chocolate
- 0.7 oz colored sprinkles (or other decorations)
What you need to make the Cookies
- Piping Bag
- Mixer
How to prepare the Cookies with hazelnuts
To prepare the cookies, the butter must be soft, so I recommend taking it out of the fridge at least an hour before, especially in winter. Finely grind the hazelnuts with the help of a mixer or blender. Mix the soft butter with the sugar in a bowl until you have a soft butter cream.
Add an egg and mix well. Continue preparing the cookies by adding the sifted flour, ground hazelnuts, and baking powder. Also, add a packet of vanillin and mix until you have a soft dough.
Transfer the dough into a piping bag with a large star nozzle. Now shape the Cookies: I made rings, placing them slightly apart on a baking sheet lined with parchment paper, but you can make them in any shape you prefer.
When you have filled the baking sheet, let the Cookies with hazelnuts bake in the preheated static oven at 356°F for 16-18 minutes. Let them cool before transferring them to a plate or tray because they are very soft when warm.
Melt the dark chocolate in small pieces in a bain-marie. Dip some of the cookies in the melted chocolate and then set them to dry on a rack or on a baking sheet lined with parchment paper or foil.
Before the chocolate dries, decorate with colorful sprinkles, sugar grains, or colored sprinkles. Let the Cookies dry.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
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The Cookies stay soft for 3-4 days in a container or food bag. If you need to store them, I recommend decorating with chocolate only when you are ready to enjoy them
If you prefer, you can replace the hazelnuts with the same amount of almonds
Read also my recipe for Soft dark chocolate cookies
