Hazelnut Cookies Foundoukia Biscotakia Recipes

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 COCOA COOKIES

Steps:

• Beat the butter, chocolate-hazelnut spread, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Blend the whole egg into the butter mixture. Beat in the egg yolk and vanilla.
• In a separate bowl, sift together the flour, baking soda, and salt. Mix the dry mixture into the egg and sugar mixture about 1/3 at a time until all the flour is incorporated. Gather the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Roll dough into large balls (about the size of a golf ball) and place 2 inches apart on ungreased cookie sheet. Bake until cookie is slightly firm on the outside, 8 to 10 minutes. Cool cookies on pans before removing.

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 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:

• 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.

HAZELNUT COOKIES (FOUNDOUKIA BISCOTAKIA)

Steps:

• Heat oven to 325.
• Brush 2 baking sheets with the MELTED butter and dust with flour.
• Beat the ROOM TEMPERATURE butter and the sugar in a large mixing bowl until pale and creamy, about 5 minutes.
• Beat in the honey,then the eggs, one at a time.
• Stir in the cloves, cinnamon, and half of the hazelnuts.
• If the mixture is not stiff enough to hold its shape, add more or all of the hazelnuts.
• Place heaping tablespoons of the mixture 2 inches apart on the baking sheets.
• Pull dough gently up into a cone shape.
• Bake 20-25 minutes or until firm, but not hard.
• Transfer to racks to cool.
• Liberally dust with confectioners' sugar and pile high on a platter.

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.)

CHOCOLATE AND ORANGE HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
• Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
• Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
• Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.

OATY HAZELNUT COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray (or line a normal baking tray with baking parchment). Tip the butter and syrup into a small non-stick pan and melt together, then add the apple and cook, stirring, over a medium heat until it softens, about 6-7 mins. Stir in the cinnamon and raisins.
• Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, then add the egg and beat everything together really well.
• Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently press into discs. Bake for 18-20 mins until golden, then cool on a wire rack. Will keep for 3 days in an airtight container or 6 weeks in the freezer.

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.

UGLY-BUT-GOOD HAZELNUT COOKIES (BRUTTI MA BUONI)

Steps:

• Preheat oven to 300 degrees. Roast hazelnuts on a baking sheet until fragrant and lightly toasted, 10 to 12 minutes. Let cool briefly, then rub off skins with a clean kitchen towel. Coarsely chop hazelnuts.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy, about 4 minutes. Increase speed to medium-high and gradually add sugar. Beat until meringue is stiff and shiny, 3 to 5 minutes. Beat in vanilla and salt.
• Scrape meringue into a large heavy-bottomed saucepan. Add chopped hazelnuts. Cook over medium heat, stirring constantly and scraping bottom of pan to make sure meringue does not burn, until mixture is light brown and pulls away from sides of pan, about 15 minutes. (Mixture will look curdled after first 5 minutes of cooking.)
• Increase oven temperature to 325 degrees. Remove pan from heat and let cool to room temperature. Fold in chocolate.
• Scoop mounds, about 2 tablespoons each, onto a parchment-lined baking sheet, spacing about 1 inch apart.
• Bake until cookies are crisp on outside but soft and chewy inside, 25 to 30 minutes. Transfer sheet to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.