Today’s sweet recipe: Easter hazelnut cookies.
Delicious shortcrust pastry cookies shaped like Easter eggs, perfect for breakfast or snack dipped in a soft Italian chantilly cream or a fresh lemon custard. Needless to say, dipping them in a coffee foam is heavenly, as is spreading them with a delicious homemade spread. Well, you must have realized by now, I like these cookies in many ways.
The Easter hazelnut cookies are quick and easy to make, using classic hazelnut-flavored shortcrust pastry, cut out with a cute Easter cutter. If you have kids, these are treats you can make together during the school holiday and enjoy them as a snack. Your children will be full of joy, and I assure you that you’ll have a lot of fun.
Now let’s see step by step how to make this recipe.
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You can also make the Easter cookies with other types of shortcrust pastry
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 1 Hour 20 Minutes
- Preparation time: 15 Minutes
- Portions: 40
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All Seasons
Ingredients for about 40 hazelnut cookies
- 1 1/4 cups all-purpose flour
- 5 tbsp butter
- 1/3 cup toasted hazelnuts
- 1/2 cup powdered sugar
- 1 egg (medium)
- 1 pinch fine salt
Tools
- 1 Scale
- 1 Mixer
- 1 Pastry Board
- 1 Rolling Pin
- 1 Cookie Cutters
Let’s make Easter hazelnut cookies together
To prepare the dough for our cookies, we need hazelnut flour. To obtain it, put the toasted hazelnuts in the mixer bowl along with the powdered sugar, turn it on and let it grind until it becomes a powder. The powdered sugar will absorb the hazelnut oil and prevent a paste from forming.
Transfer the obtained flour to a bowl and place the all-purpose flour and cold butter pieces in the mixer, turn it on and let it blend for about 20-30 seconds until the mixture becomes like coarse sand.
At this point, add the egg, a pinch of salt, and the hazelnut flour we prepared earlier to the mixer bowl. Turn the mixer on again and let it run at medium speed until the dough comes together on one side.
Now that the hazelnut dough is ready, place it on a lightly floured work surface, quickly work it into a ball, flatten it, wrap it in plastic wrap, and then place it in the fridge to rest for at least 1 hour.
After the resting time of the shortcrust pastry, take it out of the fridge, place it on a lightly floured work surface, and roll it out with a rolling pin to a thickness of about 1/6 inch. Then place your chosen cookie cutter on top and press to cut. Try to get as many cookies as possible without re-kneading the scraps too many times, or the dough will become soft. If this happens, just put it back in the fridge and wait to roll it out again.
Place each cut cookie on a baking tray lined with parchment paper. The number of cookies will depend on the size of your cookie cutter. Once all the cookies are formed, put the tray in the fridge and preheat the oven to 340 degrees Fahrenheit.
When the oven reaches 340 degrees Fahrenheit, remove the tray from the fridge and bake for 13-14 minutes until slightly browned. Again, this depends on the type of cutter you chose. Once baked, let them cool, and they’re ready to eat. Before finishing them, take a picture of your Easter hazelnut cookies and post it on social media, tagging me (una riccia che pasticcia instagram and facebook), and show me the shape you chose.
A Riccia’s Advice
To prevent the shortcrust pastry from warming up and becoming soft, I recommend cutting the dough in half and keeping one part in the fridge while you roll out and cut the other.
FAQ
Why should I put the cookie tray in the fridge before baking?
Keeping the cookie tray in the fridge before baking helps the cookies retain their shape.
