Cookies with almonds, walnuts, and hazelnuts, the most talked-about nut cookies on the web. When Christmas approaches, those who know me know that I’m always on the hunt for new recipes to bring to the table, like the Christmas cookies with coffee and hazelnuts. A few days ago, while browsing the web, these delicious cookies caught my attention, and there was a heated debate about their ingredients. Some claimed the recipe was incorrect, some said they always made them without flour, others said a bit of flour was needed. Since I’m curious and love cookies, I decided to try them.
It’s a dough made with nuts and very little flour, but the result is surprising. The cookies turned out very good, crunchy but not too much, and are perfect to enjoy with a nice cup of tea. I decided to add three tablespoons of flour to the dough because, without it, in my opinion, it was too loose, but next time I’ll try not adding the flour and let you know what happens. Now I recommend you try them, flavor them as you like, and I’m sure they will win you over with the first bite. Let’s see together what we need to make cookies with almonds, walnuts, and hazelnuts.
DON’T MISS THESE DELICIOUS RECIPES
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Cookies with almonds, walnuts, and hazelnuts, the cookies that sparked so much discussion on the web, the cookie that wins you over with the first bite
- 3 tablespoons flour
- 1 egg
- 100 g brown sugar
- 3.5 oz walnuts (shelled)
- 3.5 oz almonds (shelled)
- 3.5 oz hazelnuts (shelled)
- flavoring (I used orange peel)
- powdered sugar (for dusting)
Steps
LET’S PREPARE THE COOKIES
In a bowl, beat the egg and sugar with an electric mixer until fluffy, add the previously toasted nuts, the flavoring of your choice, and finally the flour. Mix everything and let it rest covered in the fridge for about 30 minutes.
With the help of two spoons, take some dough and form mounds on a baking sheet lined with parchment paper. Bake at 355°F for about 15/20 minutes. Remove the cookies which will still be a bit soft and let them cool before enjoying. They are even better the next day.
