Delicious Hazelnut & Strawberry Heart Cookies. If you’re looking for a quick idea with great visual impact, these little squares are the perfect solution. The cookie is slightly crisp on the outside but hides a very soft interior enriched by the delicious hazelnut spread.
The preparation is really within everyone’s reach. There’s no need to shape each cookie individually: just roll out a single dough, fill it and decorate with halved fresh strawberries that release all their aroma during baking. Once out of the oven, simply cut into squares for beautiful and even tastier pastries. The pairing of the intense hazelnut note and the freshness of the strawberry is a real guaranteed success.
Come with me and let’s start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Hazelnut & Strawberry Heart Cookies
- 2 cups all-purpose flour (00)
- 5 tbsp powdered sugar (or granulated)
- 3.5 tbsp milk (warm)
- 3.5 tbsp vegetable oil
- 1 egg
- 2 tsp baking powder (for desserts)
- 2 tbsp hazelnut spread
- 6 strawberries
Steps for Hazelnut & Strawberry Heart Cookies
In a bowl, work the flour with the sugar and the baking powder. Then add the egg, the warm milk and the oil. Mix well until you form a dough ball.
If necessary, add more flour or, if you have issues with the dough, add a few tablespoons of water until you obtain a soft, workable, non-sticky dough ball.
Once the dough ball is ready, roll it out on a floured surface to form a rectangle of about 13 3/4 x 11 3/4 inches. Once rolled out, spread the hazelnut spread over half of the rectangle and fold the other half over like a wallet, taking care to seal the edges well.
With a knife, make small surface cuts (about 2 inches) along the length and width, without cutting all the way through, creating only a superficial line.
In the center of each square or rectangle you have decided to make, place a halved strawberry, press firmly and sprinkle with granulated sugar.Bake at 356°F, preheated conventional oven, for 20-23 minutes.
Remove from the oven and let cool completely. Once cold, cut with a knife to make your little squares; finish cutting and the cookies are ready to be enjoyed. I hope you liked this quick and tasty recipe. See you next time.
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Storage
Hazelnut & Strawberry Heart Cookies keep perfectly for 2-3 days in an airtight container or under a glass dome while retaining their fragrance. Since there are fresh strawberries, my recommendation is to keep them in a cool, dry place. If you prefer to store them in the refrigerator, you can reheat them briefly for a few seconds before enjoying so that the hazelnut spread becomes soft again.
FAQ (Questions & Answers)
Can I replace the milk with a plant-based drink?
Certainly! You can use almond milk or oat milk, which pair very well with the flavor of hazelnut and strawberries.
What can I use instead of the hazelnut spread?
If you prefer a different flavor, you can use strawberry jam or mixed berry jam, or even a pistachio spread.
