Cocoa and Hazelnut Cookies: what’s better than the smell of cookies coming out of the oven? Especially on a cold and rainy day, I relax a lot!
These treats are simple, crunchy on the outside and soft on the inside. I don’t know about you, but I love the combination of cocoa and hazelnuts: these two ingredients together create the right indulgence.
They are made in 10 minutes and bake in 20. Come with me and let’s start “messing around”!
Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 25 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Cocoa and Hazelnut Cookies
- 2 1/2 all-purpose flour (or cake flour)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1 1/2 tsp baking powder
- 1 1/2 tbsp water
- 2/3 cup whole peeled hazelnuts
Steps for Cocoa and Hazelnut Cookies
In a large bowl, combine the flour, cocoa, sugar, and baking powder.
Also pour in the oil and eggs, and mix well until large crumbs form.
At this point, add the whole hazelnuts and the water. Mix the dough well until it forms a compact dough.
Place the dough on a sheet of parchment paper and, using a rolling pin, form a rectangle 12 inches long and 10 inches wide.
In a large bowl, combine the flour, cocoa, sugar, and baking powder.
Also pour in the oil and eggs, and mix well until large crumbs form.
At this point, add the whole hazelnuts and the water. Mix the dough well until it forms a compact dough.Place the dough on a sheet of parchment paper and, using a rolling pin, form a rectangle 12 inches long and 10 inches wide.
Trim the edges well and cut into squares, rectangles, or strips, as you prefer. With the leftover dough from trimming the edges, create more cookies.
Place the cookies on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 350 degrees for 20 minutes.
The cocoa and hazelnut cookies are ready to be enjoyed! I really hope you liked this recipe.
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