It is known that after the Christmas holidays we find ourselves with a pantry full of leftover panettone, dried fruit, various sweets, and nougats. Before they expire, it’s better to recycle, and with the chocolate nougat with hazelnuts, I thought to prepare some Hazelnut Cookies that are excellent and dunkable for breakfast. Sure, they are a bit rustic, but I assure you they are better than store-bought products. Also, check out the recipe for Lagaccio Cookies, 5-Cereal Dunkable Cookies, and Ferrara Breakfast Cookies, all really good.
Recipe from 02/09/2017 updated
Other recipes
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 211.46 (Kcal)
- Carbohydrates 27.77 (g) of which sugars 13.64 (g)
- Proteins 3.88 (g)
- Fat 10.02 (g) of which saturated 5.75 (g)of which unsaturated 4.18 (g)
- Fibers 0.94 (g)
- Sodium 55.19 (mg)
Indicative values for a portion of 48 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
- 2 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup butter
- 2 eggs
- 5.3 oz milk chocolate with hazelnuts
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine salt
- 1 tsp lemon zest (grated)
- Half vanilla bean
Tools
The recipe contains iconA affiliate links
- Kitchen Scale
- Bowl
- Pastry Board
- Parchment Paper
Steps
Pour the sifted flour and baking powder into a bowl. Mix and add the cooled melted butter, eggs beaten first in a small bowl, salt, baking soda, grated lemon zest, and the pulp of the vanilla bean. Coarsely chop the hazelnut chocolate and add it to the mixture. Preheat the oven to static mode at 350°F.
Knead and form a firm dough. Cut pieces of about 2 oz each and shape them, lay a sheet of parchment paper on the baking tray, and place the cookies spaced apart as they will double in size. Bake in the middle of the oven and cook for 20 minutes. Remove from oven and let cool. As you can see, the Hazelnut Cookies recipe is very easy, I assure you they are excellent in hot milk or as a snack, and they will be liked by both adults and children.
