Prep 1 hr 30 mins
Cook 15 mins
Adapted from a recipe by Rose Levy Beranbaum; I found this on another website. Haven't tried making it. Chilling time is included in the prep time. I didn't know the number of cookies this yields, but a reviewer kindly shared that information - this recipe makes about 3 dozen cookies..
- 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
- 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.
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.