Hazelnut Cookies
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
1 batch
ingredients
- 255.14 g all-purpose flour
- 4.92 ml baking powder
- 155.92 g sugar
- 9 g vanilla sugar (1 packet of Dr Oetker vanilla sugar)
- 0.19 ml almond essence (Dr Oetker bitter almond flavour)
- 73.94 ml milk
- 99.22 g butter or 99.22 g margarine
- 198.44 g hazelnuts (ground twice)
- 14.79-29.58 ml milk (for brushing)
- 28.34-42.52 g hazelnuts, halved, for decorating
directions
- Preheat oven to 350°F.
- Mix and sieve together the flour and baking powder onto a pastry board or cool slab.
- Make a well in the centre and pour in the sugar, vanilla sugar, flavourings and milk.
- Draw in some of the flour from the sides of the well to combine with these to form a thickish paste.
- Add the cold butter or margarine, cut into small pieces and the ground hazelnuts.
- Cover everything with more of the flour and, starting from the middle, work all the ingredients quickly with your hands into a smooth firm paste.
- If the dough is sticky, refrigerate until no longer sticky.
- Roll out the pastry, in small quantities, to 1/8 inch thickness and cut out into circles, squares, hearts, etc.
- Lay cut out cookies on an ungreased baking sheet, brush with milk and decorate each with half a hazelnut.
- Bake in preheated oven for 10 to 15 minutes.
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Reviews
-
Made my some vanilla sugar just for this recipe, but used almond extract in place of the almond essence! Ended up with a bit over 4 dozen cookies with the goodies spared around amongst several different groups! Although hazelnuts are rarely used in my kitchen, these were very tasty little treats & much enjoyed! Thanks for sharing the recipe! [Made & reviewed while in Germany with ZWT6]
Tweaks
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Made my some vanilla sugar just for this recipe, but used almond extract in place of the almond essence! Ended up with a bit over 4 dozen cookies with the goodies spared around amongst several different groups! Although hazelnuts are rarely used in my kitchen, these were very tasty little treats & much enjoyed! Thanks for sharing the recipe! [Made & reviewed while in Germany with ZWT6]