Italian Hazelnut Cookies

Italy is one of the biggest producers of hazelnuts in the world. It’s no wonder this nut features quite prominently in many Italian desserts. This recipe is a hazelnut version of my Italian Almond Cookies. With their crunchy exterior and soft, tender centre, these cookies are perfect with your afternoon espresso.

Ingredients:

  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 3 tbsp hazelnut extract
  • 3 eggs
  • 3 tsp baking powder
  • 2 1/2 cups hazelnut flour*
  • 2 1/2 cups all-purpose flour
  • 1 cup powdered sugar
  • whole hazelnuts, for garnish

Method:

  1. Preheat oven to 350F and grease baking sheets with non stick spray.
  2. In a bowl, stir together the flour, hazelnut flour and baking powder. Set aside.
  3. Using an electric mixer fitted with the paddle attachment, mix together the sugars and oil.
  4. Add the eggs, one at a time, until fully incorporated. Next, add the hazelnut extract.
  5. Turn the mixer to low and slowly add in the dry ingredients. Mix until fully combined. This is a relatively soft cookie dough.
  6. Form the dough into balls and roll into the powdered sugar. Place about two inches apart on prepared baking sheets. Press a hazelnut into the centre of each cookie.
  7. Bake for 15-17 minutes.
  8. Store completely cooled cookies in an airtight container for up to one week. These hazelnut cookies freeze extremely well. They can be kept in an airtight container in the freezer for up to three months.

*Yield: Approximately 30 cookies

*To make your own hazelnut flour: simply put your nuts into a food processor and process until the nuts turn into a  fine powder. Be careful not to over-grind your nuts or you’ll end up with hazelnut butter!

3 Comments Add yours

  1. mistimaan says:

    Looks yummy

    Liked by 1 person

  2. Raffaela says:

    Tried this recipe for the first time today!! Taste is very good, the only thing I found was that the dough was extremely soft so I decided to do a few as a test and they spread into a crunchy biscuit, so I adjusted both the hazelnut and flour amounts. There still was not a good rise on these cookies and I will definitely be adjusting the recipe when I do another bake, also I made double the amount that was given!! I have worked in a bakery for over 20 years and I am always looking for different cookies, especially ones that are made with hazelnuts.!!

    Liked by 1 person

    1. Hi…thanks for the feedback. I’ve never had any of those issues with this recipe. I’m sorry to hear they didn’t turn out…I’m wondering if the fact that you doubled the recipe might have had something to do with that. Also, refrigerating the dough before rolling it into balls might help with spreading.

      Like

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