Steps for Crunchy Hazelnut Cookies

• To make these delicious crunchy hazelnut cookies, the first thing to do is to prepare the hazelnut shortcrust pastry. In a bowl, pour the soft butter and powdered sugar and use the electric mixer until you get a soft mixture, add the egg plus the yolk and continue mixing. Finally, add the two flours, almond essence, salt, and knead carefully to obtain a homogeneous and sticky dough. Carefully take the dough and place it in plastic wrap and place it in the fridge to rest.

  

• When the shortcrust pastry is malleable and workable, make a roll or cylinder about 2.5 inches in diameter. Arrange the crushed hazelnuts on the work surface and roll the cylinder in the hazelnuts, if needed brush the roll with a bit of water or egg white to help the nuts stick better, I didn’t need it. Once you’ve obtained a nice cylinder completely covered with nuts, place it on a sheet of baking paper and put it in the freezer to firm up. It will take about an hour. Once the roll is frozen, cut with a knife into mini cookie cylinders 1-2 cm thick. Place all the cookies on a baking tray lined with baking paper and bake in a preheated static oven at 350°F for 12-15 minutes. Turn off, remove from oven, and let cool.

  

• And here are the crunchy hazelnut cookies ready. I hope you like my latest recipe, see you next time friends.

  
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