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- 110g of butter at room temperature
- 80g of sugar
- 1 pinch of salt
- 200g flour
- 50g of ground hazelnuts
- 1 egg
- 125g of whole hazelnuts
- In the bowl of the food processor, whip the butter and the leaf sugar until the mixture whitens slightly. Then add the beaten egg then the flour and the ground hazelnuts. Stir until the mixture begins to form a ball.
- Fold the whole hazelnuts by hand into the dough. Try not to knead the dough too much, just enough to distribute the nuts. Then form a roll of dough about 5-6cm in diameter. Film the sausage and harden it, leaving it for at least 3 hours in the refrigerator (the dough will keep for at least 4 days) or 40 minutes in the freezer (no more otherwise it must be thawed before cutting it.
- When the dough has hardened, preheat the oven to 180 °. Take out the sausage dough and cut 5mm thick slices of dough using a large knife (whole hazelnuts can be cut very easily) and spread them out on a baking sheet.
- Bake for 18 to 20 minutes at 180 ° until the hazelnut cookies are golden brown. Let the cookies cool on the baking sheet before eating them.
Hazelnut cookies will keep for 1 week in an airtight box at room temperature.
You can cook them in 2 batches, several days apart, keeping part of the dough in the form of a sausage film in the refrigerator.
For a version without hazelnuts: replace the whole hazelnuts with chocolate chips and the hazelnut powder with flour (if the dough is too dry, add 1 tsp of milk if necessary)