Hazelnuts are beloved for their rich, buttery flavor with subtle sweet and earthy undertones. When roasted, their natural oils intensify, giving them a warm, toasty aroma that’s both comforting and indulgent. This unique flavor profile makes hazelnuts stand out among other nuts, earning them a special place in both sweet and savory dishes. Adding ground hazelnuts to cookie dough elevates the recipe by infusing each bite with a deep, nutty richness. The finely ground hazelnuts not only enhance the flavor but also contribute to a tender, slightly crumbly texture that melts in your mouth. This makes the cookies wonderfully satisfying and adds a layer of complexity that transforms a simple treat into something extraordinary.
Why make these cookies
Rich, Nutty Flavor: The ground hazelnuts in the dough infuse every bite with a deep, roasted nutty flavor, making these cookies stand out with their distinctive taste. Perfect Texture: The combination of butter and brown sugar creates a cookie with a crisp edge and a soft, chewy center, offering a delightful contrast in every bite. Simple Ingredients, Gourmet Taste: Despite using basic pantry ingredients, this recipe delivers a sophisticated, gourmet cookie that tastes like it came from a high-end bakery. Versatile and Easy to Customize: This recipe is easy to adapt; you can add chocolate chips, drizzle with melted chocolate, or even sandwich two cookies with a hazelnut spread for an extra indulgence.
Ingredients and substitutes
Unsalted butter – I like to use unsalted butter in all my baking, so I can control the amount of salt. And yet, if you must use salted butter omit the salt in the recipe. All-purpose flour – I always use all-purpose flour with great success. You do not need any other flour. Hazelnut meal – This is ground-blanched hazelnuts. These are available at most places that sell fresh nuts. But, you can also make it yourself. I have shared how to make ground hazelnuts yourself below. Sugar – I’ve used both white and light brown sugar. White sugar adds a nice crispness while the brown sugar will keep them soft and chewy. Vanilla extract – I like using vanilla extract, but you can also use vanilla bean paste as well as vanilla sugar. Optional ingredients – these are very versatile cookies. You can add 1/4 tsp of spices like cinnamon, cardamom, pumpkin spice, as well as instant coffee to the dry ingredients.
Step-by-step: Hazelnut cookies
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground hazelnuts until evenly distributed.1½ cups All-purpose flour,1 tsp Baking powder,½ tsp Salt,1 cup Ground Hazelnuts Wet ingredients – In a bowl of a stand mixer with the paddle attachment on medium speed, cream the butter and sugars until light and fluffy. Followed by the egg and vanilla extract.1 cup Butter,½ cup Sugar white,½ cup Brown sugar,1 large Egg,1 tsp Vanilla extract Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Chill – Cover the bowl and chill in the fridge for 10 minutes while you preheat the oven. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Shape the Dough: Using a cookie scoop or your hands, shape the dough into 1-inch balls. Place them on the prepared baking sheets, about 2 inches apart. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly soft but will firm up as they cool. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Storage: Store the cooled cookies in an airtight container at room temperature for up to a week.
Tips for Success
Use Fresh Hazelnuts: For the best flavor, use freshly ground hazelnuts. Toast the hazelnuts lightly before grinding to bring out their natural oils and enhance the nutty flavor of the cookies. Cream Butter and Sugars Thoroughly: Beat the butter and sugars together until they are light and fluffy, about 3-4 minutes. This step is crucial for incorporating air into the dough, which helps create a tender and light cookie texture. Chill the Dough if Needed: If your dough is too soft or sticky, refrigerate it for 15-20 minutes before shaping. This will make the dough easier to handle and prevent the cookies from spreading too much during baking. Watch the Baking Time: Keep an eye on the cookies as they bake, especially towards the end. They should be lightly golden around the edges but still soft in the center. Overbaking can lead to dry cookies, so it’s better to slightly underbake them and allow them to firm up as they cool on the baking sheet. Grind the Hazelnuts to the Right Consistency: When grinding the hazelnuts, aim for a fine meal without turning it into hazelnut butter. If the hazelnuts are ground too finely, they may release too much oil, affecting the texture of the cookies.
Variations
Chocolate hazelnuts cookies – is a classic combination. Just replace 1/4 cup flour with 1/4 cup dutch processed cocoa powder. Coffee hazelnut cookies – Add 1/2 tsp instant coffee to the dry ingredients Pecan hazelnut cookies – replace half the ground hazelnuts with ground pecan or walnuts. Hazelnut shortbread bars – double the recipe and press the chilled dough into a 9 x 9 square cake pan. Bake for 20 to 25 minutes and cool for 10 minutes. Cut while still warm to make perfect hazelnut bars.
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Frequently asked questions
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