Hazelnut Cookies Foundoukia Biscotakia Recipes

HAZELNUT COOKIES

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
• Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.
• Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
• Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.
• Cooks' notes: Dough can be chilled up to 12 hours or frozen, wrapped well in plastic wrap, up to 1 month. (Thaw before cutting and baking.) Cookies keep in an airtight container at room temperature 2 weeks.

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.

GINGER HAZELNUT COOKIES

Steps:

• In a large bowl beat butter, sugar and vanilla until creamy.
• Beat in the eggs one at a time.
• Stir in ginger.
• In another bowl, stir flour with baking soda and salt.
• Add flour mixture and nuts to butter mixture.
• Stir until a soft dough forms.
• Shape dough into a log, 14 inches long and 2 inches wide.
• Refrigerate overnight.
• At this point you can also freeze.
• To bake preheat oven to 400*.
• Cut dough into 1/4 inch rounds.
• Bake for 10 minutes or until golden.
• Cool on a rack.

GERMAN HAZELNUT COOKIES

Steps:

• Cream butter and sugar with an electric mixer on medium speed until well blended.
• Add egg.
• Gradually stir in the flour and hazelnuts on low speed; mix until well blended.
• Divide dough in half and form 2 logs.
• Chill the logs, wrapped in foil, for at least 1 hour.
• Cut each log into 1/4-inch thick rounds and arrange the rounds 2 inches apart on the baking sheets.
• Bake at 175°C (350° F) until the edges of the cookies are golden brown, about 10-15 minutes.
• Let cool completely.
• Place Nutella between the two bottom sides of the cooled cookies.
• Press gently till filling has spread to edge of cookies.

HAZELNUT COOKIES

Steps:

• Preheat oven to 350 degrees.
• Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
• Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
• Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 1/2 inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
• Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.

HAZELNUT COOKIES

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
• Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.
• Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
• Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.

HAZELNUT COOKIES

Steps:

• Preheat oven to 375 degrees. Place hazelnuts on a baking sheet and toast until golden and fragrant, 10 to 15 minutes. Remove from oven and let cool completely. Reduce oven temperature to 350 degrees. Pulse in a food processor until just finely ground (do not grind into a paste).
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 2 to 3 minutes. Add flour, ground hazelnuts, and salt; beat until dough forms. If needed, drizzle in 1 to 2 tablespoons water, 1 tablespoon at a time, to help form a dough. Dough can be wrapped well in plastic and refrigerated up to 1 day or frozen up to 3 months (thaw in refrigerator before using).
• Roll dough into 1-inch balls and transfer to parchment-lined baking sheets, spacing 2 inches apart. Press balls with tines of fork to flatten. Bake until edges are golden, rotating sheets halfway through, 12 to 15 minutes. Transfer sheets to a wire rack and let cookies cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

HAZELNUT COOKIES

Steps:

• 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.

HAZELNUT OATMEAL COOKIES

Steps:

• Cream butter and sugars in a large bowl. Add eggs and vanilla and beat well.
• slowly add dry ingredients, mixing well after each addition.
• Add rolled oats and raisins. Let stand for 30 minutes.
• Roll into balls, about 1 1/2 tsp in each. Place 2 inches apart on a greased cookie sheet and bake at 350 degrees for 8 minutes or until golden. Cool completely.
• Spread 1 tsp of nutella on the bottom of a cookie and top with another cookie. Repeat for remaining cookies.

HAZELNUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.
• For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.)

ITALIAN HAZELNUT COOKIES

Steps:

• Position 2 racks as close to the center of the oven as possible; preheat to 325 degrees F. Line 2 baking sheets with parchment paper or nonstick baking mats.
• Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
• Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form.
• Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
• Drop the batter by the tablespoons 2 inches apart on the prepared baking sheets.
• Bake the cookies until golden brown, 25 to 30 minutes, switching the pans back to front and top to bottom halfway through.
• Let cool on the baking sheets for 5 minutes.
• Gently transfer the cookies to a wire rack to cool completely.
• When the baking sheets are thoroughly cooled, repeat with the remaining batter.
• NOTE: TO TOAST AND SKIN HAZELNUTS.
• TO TOAST: Cook sliced or chopped nuts in a small dry skillet over medium-low heat, stirring constantly until fragrant and lightly browned, 2 to 4 minutes.
• Toast whole hazelnuts on a baking sheet in a 350 degree F oven, stirring occasionally, until fragrant, 7 to 9 minutes.
• TO SKIN: Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.