Filbertines
- Ready In:
- 1hr 45mins
- Ingredients:
- 9
- Yields:
-
36 cookies
ingredients
- 1 cup unblanched hazelnuts
- 1 1⁄3 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cardamom
- 1 pinch salt
- 1⁄2 cup sugar
- 1⁄2 cup unsalted butter, softened
- 1 large egg
- 1⁄2 teaspoon vanilla
directions
-
Toasting the hazelnuts:
- Preheat the oven to 350°F.
- Place hazelnuts on a cookie sheet in heated oven about 10 minutes, stirring occasionally.
- Remove nuts; cool. When cooled completely, grate very finely.
-
Preparing the cookies:
- In a medium bowl, sift together half the grated nuts, flour, baking soda, cardamom and salt; whisk to mix.
- In mixer bowl, cream butter and sugar until light and fluffy.
- Beat in egg and vanilla until well-blended.
- Beat in the flour mixture on low speed until just incorporated.
- Chill the dough at least 1 hour but preferably no longer than 2.
-
Baking the cookies:
- Preheat oven to 350 degrees and grease cookie sheets.
- Form the chilled dough by scant tablespoonfuls into balls.
- Roll each ball in the reserved chopped hazelnuts until well coated.
- Place the balls 2 inches apart on the cookie sheets.
- Bake 15 minutes, or until lightly browned and firm to the touch.
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Reviews
-
This is one of my favorite recipes from the Rose Levy Beranbaum's book "Roses Christmas Cookies". I actually have 2 batches of this dough chilling in my fridge now. Everybody who tried them loves it so i have to make 2 batches, one batch gives about 3 dozens of cookies. They freeze perfectly, I even like them cold right out of the freezer with a hot cup of tea or coffee. I'm not a fan of cardamom but in this cookie i LOVE it! This recipe is in my Christmas cookie exchange box for 3 years in a row (i'm making an assortment of 8 different recipes every year and try to bake new ones yearly but this one is a keeper). I chill the dough for 3 hours and once even left there overnight.