HAZELNUT COOKIES
The deep hazelnut flavor and buttery goodness of these cookies belie their simplicity. With just five ingredients, these are some of the easiest cookies to make. Martha made this recipe on episode 704 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 5
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
These are perfect to make if you want something simple and sweet but still need an excuse for why it's healthier.
Provided by Sierra
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 35m
Yield 40
Number Of Ingredients 9
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.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 10.3 g, Cholesterol 16.9 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 5.3 g
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.
HAZELNUT CHOCOLATE CHIP COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 4 dozen
Number Of Ingredients 13
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.)
HAZELNUT COOKIES
Provided by Maggie Ruggiero
Categories Cookies Dessert Bake Kid-Friendly Hazelnut Gourmet Queens New York Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 40 cookies
Number Of Ingredients 4
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.
FOLDED HAZELNUT COOKIES
We first made these cookies when my boys were small, and they would always end up covered in flour and with Nutella on their faces. Such good memories! -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 108 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 44mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
HAZELNUT AND ALMOND COOKIES
This northern Italian cookie is crispy on the outside and chewy within, with a nice nutty flavor.
Provided by Chuck
Categories World Cuisine Recipes European Italian
Yield 60
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Grease cookies sheets.
- In a large bowl, beat egg whites until frothy. Add sugar and beat until mixture is thick and white. Stir in chopped almonds and chopped hazelnuts.
- Pour mixture into saucepan over low heat, stirring with a wooden spoon until thick and beige, about 10 minutes. Drop dough by teaspoonfuls onto cookie sheets about 1 inch apart.
- Bake about 20 minutes, until cookies are dry to the touch. Let cool on wire rack.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 8 g, Fat 6.4 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 7.5 mg, Sugar 6.4 g
HAZELNUT SHORTBREAD COOKIES
This is a recipe that I learned in Austria, where it is a standard for the Christmas season. Western Austrians love hazelnuts, and use them in the majority of their baked goods. These are traditionally hand formed into half moon shapes, but I prefer to roll them into small balls and press a whole hazelnut into the top. Preparation time does not include chilling of dough.
Provided by greenery
Categories Dessert
Time 1h10m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- If the hazelnuts are raw, toast them by spreading them out on a baking sheet and putting them in a 350 degree oven for ten minutes. Shake the pan a few times.
- Put the flour and the toasted hazelnuts in a food processor together and run until the hazelnuts are completely ground up (you are basically making hazelnut flour). Combining the nuts with the flour makes the whole process neater.
- Put all the ingredients into a large bowl.
- Mix by hand, quickly. Don't overmix. You may see flecks of butter, that's okay.
- Form into a ball, cover with plastic wrap, and cool in the refrigerator for two hours or overnight.
- Work with half the dough at a time, keeping the rest refrigerated.
- Roll the dough into an oblong, and then cut quickly into equal size pieces, the size of a large walnut. Each piece should be rolled briefly between the palms and then put on an ungreased cookie sheet. Press a whole hazelnut into the cookie, fairly deeply.
- Bake ten minutes at 350 Fahrenheit. They should be very lightly browned when you take them out of the oven.
- Let sit until cool. Sprinkle with additional powdered sugar.
Nutrition Facts : Calories 74.9, Fat 4.3, SaturatedFat 1.9, Cholesterol 13.5, Sodium 20.2, Carbohydrate 8.2, Fiber 0.4, Sugar 4.3, Protein 0.9
CHUNKY HAZELNUT OATMEAL COOKIES
This is a great-tasting cookie. Children love them, and my husband and I like to take them when we go hiking.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture and mix well. Stir in the oats, chocolate chips, cherries and nuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 9-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 124 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
3-INGREDIENT HAZELNUT COOKIES
Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.
Provided by Molly Baz
Categories 3-Ingredient Recipes Hazelnut Soufflé/Meringue Egg Wheat/Gluten-Free Dessert Cookies Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 4
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.
HAZELNUT COOKIES
Provided by Moira Hodgson
Categories dessert
Time 30m
Yield About 30 cookies
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 6 grams, TransFat 0 grams
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