These incredibly tasty and crunchy hazelnut cookies have a rich hazelnut flavour, and a hint of amaretto. They’re easy to make and can be stored for a long time.
View the original recipe via:
https://ohmydish.com/recipe/hazelnut-cookies
Grind 150 grams of hazelnuts until they are quite fine, for the best flavour it is best to use hazelnuts with their skins intact, but you can also use skinned hazelnuts.
Beat together the sugar and butter until smooth. Add the flour and finely ground hazelnuts and mix them to a smooth dough. Add a pinch of salt and 2 tablespoons of amaretto and knead to an even dough.
You can use the dough right now, or let it rest for a while in the fridge.
Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit and line a baking tray with baking parchment.
Roll the dough into small balls, don't make them too big, but not too small either. Place the balls on a baking tray lined with baking parchment and flatten them slightly.
Press a whole hazelnut into the centre of each cookie, if you like.
Bake the hazelnut cookies for around 15 minutes, until nice and golden brown. The exact baking time depends on the oven and the size of the cookies. Enjoy!
Which hazelnuts are the best to use?
Hazelnuts with their skins on give the most flavour, but you can also use skinned hazelnuts. You can also use hazelnut flour.
How long can I keep the hazelnut cookies?
You can store the cookies for a very long time in a well-sealed container.
