Folded Hazelnut Cookies Recipes

HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
• Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
• Bake in the preheated oven until lightly browned, 10 to 20 minutes.

FOLDED HAZELNUT COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, mix hazelnuts and sugar. In a large bowl, whisk flour, confectioners' sugar and cornstarch. Cut in butter until crumbly. Transfer to a clean work surface. Knead gently until mixture forms a smooth dough, about 2 minutes (dough will be crumbly but will come together)., Divide dough in half. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1/4 teaspoon Nutella in center. Fold dough partially in half, just enough to cover filling., Place 1 in. apart on greased baking sheets. Brush with beaten egg; sprinkle with hazelnut mixture. Bake 10-12 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.

3-INGREDIENT HAZELNUT COOKIES

Steps:

• Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. Pulse in a food processor until coarsely chopped.
• Reduce oven temperature to 300°F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. Gently fold in sugar and chopped hazelnuts until well combined.
• Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2" apart. Bake cookies until golden brown, 16-18 minutes. Transfer cookies to wire racks and let cool.

NUTELLA® HAZELNUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
• Combine flour, cocoa powder, baking soda, and salt in a bowl. Mix with a whisk to break up any lumps.
• Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time until completely incorporated. Mix in vanilla and chocolate-hazelnut spread.
• Slowly add in flour mixture and stir just until combined. Fold in chopped hazelnuts and chocolate chips. Drop the dough onto prepared baking sheet by tablespoons or with a cookie scoop.
• Bake in preheated oven until edges look dry and cookies are fragrant, about 12 minutes. Allow to cool for 1 minute on baking sheet before transferring to a wire rack.

HAZELNUT FORTUNE COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Lightly whip the egg white, hazelnut extract, hazelnut paste, and sugar. Sift the flour and mix into the egg white until smooth. Stir in the butter.
• Using a template 3 1/2-inch round, spread the batter on a sheet pan lined with a silpat. (If you don't have a template, you can drop 2 teaspoons of batter onto the sheet pan and spread evenly into a 3 1/2-inch circle.)
• Bake for approximately 5 minutes until the edges become brown. Remove from the oven.
• One at a time and working quickly, turn a cookie over, place a fortune in the center of the cookie. Draw opposite edges towards the center, slightly overlapping and then fold the ends downwards, in half. You can fold over the rim of a bowl. Cookies will crisp as they cool.
• When cool, coat the outer rim with melted chocolate and rolled in chopped hazelnuts.

TOASTED HAZELNUT FILLED DULCE DE LECHE COOKIES

Steps:

• Make the dulce de leche one day in advance: I like to put a small folded piece of kitchen towel on the bottom of a small, heavy-duty saucepan. Set the can directly on top and fill the saucepan with enough water to reach 2 to 3 inches over the can. Bring the pot to a full boil, then lower to a simmer. Cook for 3 to 4 hours, checking the water every 30 minutes. Don't let the water level get below the can or evaporate completely. You will destroy the pot and not have properly cooked dulce de leche. I like a darker, more caramelized cream, so I cook it for 4 hours (though 3 hours will work). Very carefully remove the hot can from the pot with tongs. Allow the can to cool for 24 hours at room temperature before opening. Store in the refrigerator for up to one week after opening.
• For the cookies: Preheat the oven to 350 degrees F. Spread the hazelnuts in a single layer on a sheet pan and bake until golden brown, 8 to 10 minutes. Let cool to room temperature. Put the hazelnuts, flour, salt, cinnamon and cloves in a food processor. Pulse 8 to 10 times until the hazelnuts are finely chopped. Remove the mixture from the processor and set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter, sugar and orange zest until fluffy, about 2 minutes. Add the vanilla and maple extracts and the dry ingredients; mix until the dough comes together, 1 to 2 minutes. Divide the dough into two disks, flatten them, wrap in plastic and chill for 1 hour.
• Working with one disk of dough at a time, roll the dough between two sheets of parchment. Roll out to an 11- to- 12-inch round. The dough should be slightly thinner than 1/4 inch. Chill that piece and repeat with the second disk. Chill both rounds of dough until very firm (the freezer can help if time is important).
• Line two sheet pans with parchment; set aside. From one round of dough, cut out twenty-eight 2 1/2-inch cookies. I like to use a square cutter just to mix it up from the traditional round cookie. Cut out cookies from the second round of dough-these will become the tops of the cookies. You will need to cut out a small 1-inch round center hole from the second set of cookies, which will allow you to see the filling of the finished cookie. Bake the punched holes for snacking on.
• Once all the cookies are cut, arrange on the prepared pans and chill until cold or overnight.
• Preheat the oven to 350 degrees F. Bake the cookies until they're light golden brown, 16 to 18 minutes. Remove from the oven and let cool to room temperature.
• Top the bottom cookies with the dulce de leche or your favorite fruit jam or jelly. I love cranberry-orange jam. Sift confectioners' sugar on the cookie tops while on the sheet pan, then place on top of the filled bottom cookies; light press together.
• The filled cookies should be eaten the same day. Unfilled cookies will sit very well for 4 to 5 days wrapped airtight at room temperature.

HAZELNUT BONBON COOKIES

Steps:

• In a small bowl, dissolve espresso powder in hot water; cool. Preheat oven to 350°. In a large bowl, cream butter, confectioners' sugar and salt until light and fluffy. Beat in vanilla and espresso mixture. Gradually beat in flour., Wrap 1 heaping teaspoon dough around each hazelnut to cover completely. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until bottoms are golden brown. Remove to wire racks to cool completely., For glaze, in a microwave, melt chocolate and butter; stir until smooth. Whisk in confectioners' sugar until blended. Dip tops of cookies in glaze; allow excess to drip off. Place on waxed paper; sprinkle with jimmies and let stand until set., Freeze option: Freeze unglazed cookies, layered between waxed paper, in freezer containers. To use, thaw cookies in covered containers. Dip in glaze as directed.