Hazelnut Cookies
Updated Dec. 16, 2024
- Total Time
- 30 minutes
- Prep Time
- 20 minutes
- Cook Time
- 12 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces lightly toasted hazelnuts
- 2tablespoons vegetable oil
- 6tablespoons unsalted butter, at room temperature
- ½cup dark brown sugar, packed
- ⅓cup granulated sugar
- 1large egg
- ½teaspoon vanilla extract
- 1cup flour
- ½teaspoon baking soda
- Pinch of salt
Nutritional analysis per serving (30 servings)
105 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 2 grams protein; 30 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Place the hazelnuts in a food processor and grind coarsely. Reserve ¼ cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
- Step 3
Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
- Step 4
Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1½ inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
- Step 5
Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.
Private Notes
Comments
I have made these several times now and every time I make them people love them. I have made this my go to recipe for cookies for parties. I make them as the recipe says, however I refrigerate the dough overnight or for a few hours before cooking. After the cookies are baked and cooled down, I dip half of the cookie in Scharffen Berger - Semisweet Dark Chocolate (62% Cacao). They are always the hit of the party.
Does "unskinned" mean the skins are there or the skins have been removed; skin is a verb which is the act of removing skins, so "unskinned" could mean "has not been skinned" (as in "unshaved" or "unfiltered"); but skin is also a noun so unskinned could mean "without skin" (as in "unmanned"). Which is it??
Hazel nuts 200g toasted, remove skin, save 1/4 chopped aside. Add 20g butter to make hazelnuts paste Mix 80g butter, 100g brown sugar, 70g sugar, 1 egg, 1 tsp vanilla, 1 tsp salad oil, Mix 1 cup APF, 1/4 baking soda, 1/4 baking powder, 1/4 salt 110g chocolate smaller chips 350° 14 min
These are AMAZING! I rolled the toasted hazelnuts in a kitchen towel to get some of the skin off but quickly gave up, and it didn’t seem to matter. Once the cookies cooled, I dipped half of each cookie in tempered dark chocolate and then sprinkled them with flaky sea salt. So good
Made these with some kind of gluten free flour as I was making them for a friend. Did not make my hazelnut butter with oil and they are so good. I like to use Trader Joe’s dry roasted, unsalted hazelnuts.
I had such high (overwrought as it turns out) hopes for these as a fabulous Christmas cookie. I added some chopped chocolate because hazelnut and chocolate dance together so beautifully. I chilled the dough balls (froze them, almost) and used a snowflake pattern cookie stamp, dipped in flour first, then sprayed with cooking spray and gently pried every single cookie from the stamp. I sprinkled them with sugar, and gently slid them into the oven. What a monumental waste of time! They rose and spread so much that the snowflakes were barely visible, a palimpsest of a snowflake and the sugar crystals had disappeared entirely. Well, lesson learned I thought. Then I finished the last few with just the fork method—and behold, even the fork stuck so much (despite the generous flouring) that it required prying off. I omitted the second forking. They actually look better than either cross hatched or cookie press. The saving grace? These are SCRUMPTIOUS cookies!