Italian Chocolate Hazelnut Cookies Recipes

CHOCOLATE HAZELNUT SHORTBREAD COOKIES

Steps:

• In a large bowl whisk together flour and salt. Start with 2 ¼ cups of flour, once the dough is combined if needed add more flour 1 tablespoon at a time.
• In a the mixing bowl cream the butter, then slowly add sugar and vanilla and beat, slowly add the whisked flour and continue to beat, stir in the ground hazelnuts. Refrigerate for approximately 30 minutes.
• Pre-heat oven to 325F (160C). Line 1-2 cookie sheets with parchment paper.
• Remove the dough from the fridge and form into golf ball size balls, place on the prepared cookie sheets, lightly flatten (not too thin) with the bottom of a glass (lightly floured so dough doesn't stick)**.
• Bake for approximately 10-12 minutes or until lightly golden. Let cool 5 minutes on the cookie sheets, then move to wire racks to cool completely before dipping or drizzling with melted chocolate.
• Melt the chocolate either bain marie or with the microwave, either dip half of the cookie or spread half of cookie with chocolate (I spread the top half of the cookie), or drizzle with the chocolate if you prefer, sprinkle the ground hazelnuts on top of the chocolate. If you prefer plain then you could also sprinkle with powdered sugar before serving. Enjoy!
• **Make balls a little larger and flatten to a thicker size, if you want thicker cookies.

CHOCOLATE-HAZELNUT DROP COOKIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
• In an electric stand mixer fitted with a paddle attachment, beat the butter and 1/4 cup of the sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread.
• Roll the dough into 36 (1 1/2-inch) balls and place 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
• Place the remaining 1 cup powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.

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.

HAZELNUT CHOCOLATE COOKIES

Steps:

• Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Stir in ground hazelnuts. , Shape dough into twenty-four 1-in. balls; place 2 in. apart on ungreased baking sheets. Press a whole hazelnut onto the center of each., Bake cookies 15-19 minutes or until firm to the touch. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely. Dust cookies with confectioners' sugar.

DOUBLE DARK CHOCOLATE HAZELNUT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
• Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
• Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.

CHOCOLATE-FILLED HAZELNUT COOKIES

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line 2 or 3 baking sheets with parchment paper.
• Grind nuts with confectioners sugar in a food processor until powdery (be careful not to process to a paste).
• Beat together butter, zest, salt, and nut mixture in a large bowl with a rubber spatula or wooden spoon until creamy, then add flour, stirring until just incorporated (do not overwork).
• Roll level 1/2 teaspoons of dough into tiny balls (the size of marbles) and arrange 1 inch apart on baking sheets. Bake, 1 sheet at a time, until very pale golden, 12 to 14 minutes, then slide parchment with cookies onto a rack to cool completely.
• Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Spoon melted chocolate into a small plastic bag and seal bag, forcing out excess air. Snip off 1 bottom corner of bag with scissors to form a small hole.
• Pipe a small mound (about 1/8 teaspoon) of melted chocolate onto flat sides of 10 cookies, then top with 10 more cookies, pressing flat sides together to help adhere. Repeat procedure with remaining cookies.

HAZELNUT ESPRESSO FINGERS IN CHOCOLATE

Steps:

• Preheat oven to 350°. Place hazelnuts in a food processor; cover and process until ground. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in espresso powder and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in hazelnuts., Shape scant tablespoonfuls of dough into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

ITALIAN HAZELNUT COOKIES WITH NUTELLA® HAZELNUT SPREAD

Steps:

• In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours.
• Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets.
• Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack.
• Spread or pipe 1 tsp Nutella® hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.