Roasting the hazelnuts gives these cookies a distinctive nutty taste. They are easy to make and freeze very well.
Preparation Time40 min
Preparation Time - Text40 minutes (includes toasting and cooling hazelnuts)
Cooking Time15 min
Cooking Time - Text15
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party
Recipe Coursedessert, snack
Dietary Considerationegg-free, kosher, peanut free, soy free
Five Ingredients or LessYes
Mealdinner, snack, tea
Taste and Texturebuttery, crisp, nutty, sweet
Type of Dishcookie
- 1 cup shelled hazelnuts (6 oz. approx.)
- 1 cup sifted unbleached flour
- 3 tablespoons sugar
- ½ teaspoon vanilla extract
- 8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
Preheat the oven to 350°F.
Place the hazelnuts on a baking sheet and roast for about 15 minutes. Remove from the oven and lower the oven temperature to 325°F.
While the hazelnuts are still hot, rub them in a dish towel to remove most of their skin (some skin will remain). Cool completely.
Place the hazelnuts and the remaining ingredients in a food processor and pulse until the mixture almost forms into a ball. Transfer the dough to a work surface and work it to a smooth ball.
Place level teaspoonfuls of dough between the palms of your hands and roll into smooth balls. Place the balls on 2 ungreased baking sheets with a little space between them. Refrigerate for 10 minutes.
Remove the baking sheets from the refrigerator, place in the oven, and bake one at a time for about 15 minutes, or until the bottoms are golden.
Remove from the oven, place the baking sheet on a wire rack, and let cool briefly (otherwise the cookies will crack), then place the cookies on a wire rack to cool completely.
To freeze the cookies, place them side by side in a foil pan lined with wax paper, cover with foil, and place in a zip-top bag.
2016 Helen Nash