hazelnut cookies

Here’s why you’ll love these slice-and-bake eggless cookies: they’re easy to make, require no fancy equipment, have the most wonderful buttery melt-in-the-mouth texture and the hazelnut + chocolate combination is simply to die for. 

Hazelnut Chocolate Slice and Bake Eggless Cookies (Gluten Free, Egg Free)

+ 1 1/2 tbsp (80 g) softened unsalted butter

(60 g) soft light brown sugar

tbsp milk, room temperature

vanilla paste ((or 2 tsp vanilla extract))

(160 g) plain gluten free flour blend

tsp salt

demerara sugar/coarse brown sugar ((optional,

flaky sea salt ((optional))

In a large bowl, mix together the butter and sugar with a wooden spoon until combined and smooth. Do no beat, whip, whisk or otherwise aerate the mixture – you only want it combined.

Add the milk and vanilla paste, and mix until combined.

Sift the gluten free flour blend, xanthan gum and salt into the butter mixture. Add the chopped hazelnuts and chocolate, and mix everything together until combined and the add-ins are evenly distributed.As the dough comes together, you might find it easier to switch from a wooden spoon to kneading with your hands. The final dough shouldn&#039;t be sticky to the touch, but might be on the softer side.

Shape the dough into a 5 inch/10 cm log (with a 2 inch/5 cm diameter), wrap in cling film or baking/greaseproof paper, and chill in the fridge for at least 1 - 2 hours or in the freezer for at least 30 - 60 minutes.When properly chilled, the dough should feel very firm/hard to the touch.

Adjust the oven rack to the middle position, pre-heat the oven to 355 ºF (180 ºC) and line a large baking sheet with baking/greaseproof paper.

Once chilled, unwrap the cookie dough log and roll it in the demarara sugar (optional). If the sugar doesn&#039;t stick, lightly brush the cookie dough with water or milk – this will help the sugar adhere to the log surface.

Slice the log into 1/3 inch/1 cm slices. If any chunks of hazelnuts or chocolate break away during slicing, press them back in place.

Transfer the cookies onto the lined baking sheet at least 1/2 inch/1.5 cm apart, and bake at 355 ºF (180 ºC) for 16 - 20 minutes or until golden brown around the edges.

Cool on the baking sheet for about 10 minutes, then transfer onto a wire cooling rack to cool completely.

Sprinkle with flaky sea salt (optional) and enjoy!

Storage: The cookies keep well in a closed container in a cool dry place for 1 - 2 weeks.

These hazelnut shortbread cookies are perfect for your Christmas cookie box.&nbsp; The cookies have the consistency of crumbly, buttery, melt-in-your-mouth shortbread, with a distinctive hazelnut flavor.&nbsp;&nbsp;

Hazelnut Shortbread Cookies Recipe

hazelnuts ((2 oz))

white sugar

all-purpose flour

unsalted butter

sugar

Toast raw hazelnuts at 350 degrees Fahrenheit for 5-7 minutes until fragrant. Cool the nuts to room temperature, then husk them by rubbing a handful of hazelnuts between your hands. This should do a pretty good job of getting rid of most of the skins. Some will remain – that’s OK.

To make finely ground nuts, place toasted and husked hazelnuts and 1/4 cup sugar into food processor and process until finely ground.

Add 3/4 cup and 2 tablespoons of flour and a pinch of salt to the food processor and pulse to combine. Add butter and process until dough forms, scraping the sides of the food processor bowl with spatula if necessary. The dough will be soft.

On a flour-dusted surface, roll dough into 2 logs, each about 1 inch wide. Wrap each log in plastic wrap and place wrapped cookie dough in the freezer for 30 minutes, then in the refrigerator for 30 minutes.

Preheat oven to 325 Fahrenheit.&nbsp;

After cookie dough has been in the freezer and in the refrigerator, unwrap plastic and slice each log into thin cookie slices.&nbsp;

Place cookie slices on a parchment-lined ungreased baking sheet, spacing 2 inches apart.&nbsp;

Bake for about 12-15 minutes, don’t let the cookies get brown.&nbsp;

Cool cookies on baking sheet for 5 minutes, after that transfer cookies to wire rack to continue cooling. Using sifter, sprinkle cookies with powdered sugar.

Store cookies in airtight container – they can last about 2 weeks.

Italian Cookies Baci di Dama are made with two melt-in-your-mouth hazelnut cookies which are held together with some good dark chocolate.

Italian Cookies - Baci di Dama

hazelnuts (roasted, skinned (2 cups = 240 grams))

cornstarch

unsalted butter (cut to small pieces)

tsp vanilla extract

chocolate chips

Line 2 baking sheet pans with parchment paper, set aside.&nbsp;Pulse the hazelnuts in a food processor or a coffee grinder until mostly flour-like with some pieces that still retain texture.

In a large mixer bowl whisk together ground hazelnuts, flour, sugar, cornstarch, and salt. Add the cold cubed butter, vanilla extract and mix until a dough forms with no visible butter chunks.&nbsp;

Using a small ice cream scoop, portion the dough into about 2 teaspoon chunks, then roll each one into a ball. You&#39;ll get about 40 dough balls. Set Italian cookies onto the prepared baking sheet about 1.5 inches apart. Slightly tap on top of each hazelnut cookie ball to flatten. See *recipe notes* for how to shape and bake smaller sized cookies.

Chill cookies in the fridge for 1 hour. About 45 minutes into it, preheat the oven to 325 degrees with the baking rack in the middle.&nbsp;Bake cookies for about 17 to 18 minutes, or until just starting to brown on top. Remove from oven and cool completely.

How to Make Italian Cookies

In a microwave-safe bowl, microwave the chocolate chips in 10 to 15-second intervals, stirring occasionally until the chocolate chips have melted half way (about 2 minutes). Then, continue stirring until the rest of them have melted completely.

Spread 1 teaspoon of melted chocolate onto the bottom half of the cookies. Cover with the other half and press to adhere.&nbsp;Allow to sit undisturbed until the chocolate has set, about 30 minutes.&nbsp;

How to Assemble Italian Cookies

These soft, decadent, chewy chocolate hazelnut cookies are made with wholesome, nourishing ingredients: perfect to satisfy your chocolate cravings. A guilt-free treat that you won&#39;t be able to stop eating!

Chocolate Hazelnut Cookies (Sugar-Free)

flax seeds ((note 2))

water

hazelnuts ((note 1))

Medjool dates (pitted)

cocoa powder

sea salt

Preheat the oven to 160°C/320F and line a baking tray with greaseproof paper.

Make the flax egg: add the ground flax seeds and water to a small bowl and stir. Let it rest for at least 5 minutes to thicken (see note 2).

Take 1 cup of hazelnuts and grind them into a coarse powder in a food processor. Don&#39;t worry if you get some bigger chunks. They will add extra texture to the cookies. Set aside the ground hazelnuts in a mixing bowl.

In the same food processor, blend the Medjool dates into a paste by adding 1 tablespoon of water and the flax egg.

Chop the remaining 1/3 cup (50 g) of hazelnuts into chunkier pieces and spread them onto a tray or a plate.

Combine the ground hazelnuts, date paste, salt, and cacao powder in a large mixing bowl. Mix it all well to bind all the ingredients together and produce a thick, sticky dough.

Divide the dough into 10 equally sized pieces. Roll each portion of dough between the palms of your hands to form a ball. Squash the ball a bit to give it a cookie shape, then lightly press each one into the chopped hazelnuts to coat.

Place the cookies on a parchment-lined baking tray. Bake for about 10 minutes.

Remove from the oven and let the cookies cool down before moving them to a plate or airtight container. Be careful as they are pretty soft when they are hot. Resist the urge to try one warm, as they are much better when they cool down.

Baci di Alassio are soft, chewy hazelnut cookies sandwiched with a silky chocolate ganache. A specialty of the coastal town of Alassio in Liguria, these elegant Italian treats are rich, chocolatey, and perfect for any occasion.

Baci di Alassio

hazelnuts (227 grams (*peeled and roasted))

honey

salt

dark chocolate ((about ½ cup chopped))

heavy cream

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Place the hazelnuts and sugar in a food processor fitted with the blade attachment and pulse until very finely ground.

Pour the hazelnut mixture into a bowl and whisk in the cocoa powder and salt until well combined.

In a separate bowl, use an electric mixer to whip the egg whites until stiff peaks form. Fold the egg whites and honey into the hazelnut mixture and mix until well combined.

Scoop the mixture into a piping bag fitted with a very large open star tip. Hold the bag upright and pipe 1-inch stars onto the baking sheet leaving about 1 inch between each cookie. (Alternatively you can roll about two teaspoons of dough into balls and place them on the cookie sheet).

Bake for 9-10 minutes. Let cool on wire rack completely before filling.

Baci di Alassio Cookies

Place the chopped chocolate in a bowl. Heat the heavy cream until it is very hot but not boiling. Pour the cream over the chocolate and let it sit for a minute. Then whisk until the chocolate ganache is very smooth and starts to thicken. Set aside to cool slightly.

Once the ganache has cooled and is thick enough to pipe, place in a piping bag and snip off a small piece from the corner end of the bag. Pipe a small amount of the chocolate ganache on the bottom of a cooled cookie and then sandwich it together with a similar-sized cookie. Repeat for remaining cookies.

Chocolate Ganache

Vegan hazelnut oatmeal cookies, with chocolate chips and coconut sugar. Using hazelnuts in the base of these cookies adds richness and a buttery taste.

Hazelnut Oatmeal Chocolate Chip Cookies

(1 cup) hazelnuts (raw)

(⅓ cup) coconut oil

water milk

vanilla extract

(¾ cup) coconut sugar

(1 cup) rolled oats

(1 cup) light spelt flour

baking soda

(½ cup) dark chocolate, chopped (or chocolate chips)

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Place the hazelnuts on the baking sheet and roast for about 8 minutes, or until fragrant. Cool slightly before grinding into meal with a food processor. Keep the oven on and use the same baking sheet for the cookies.

In a large mixing bowl, whisk together the coconut oil, water, and vanilla. It won&#39;t combine, that&#39;s normal.

Add the coconut sugar and whisk to combine. It will form a thick paste.

Add the hazelnut meal, oats, flour, baking soda, and salt. Stir with a wooden spoon or spatula until just combined - a few streaks of flour are fine.

Add the chocolate and fold in to evenly incorporate.

Use a spoon or cookie scoop to drop 16 even scoops of cookie dough onto the prepared baking sheet. Flatten each slightly using the palm of your hand.

Bake in the preheated oven for 8-10 minutes, or until lightly golden in colour. Cool on the sheet for ten minutes before removing and cooling fully on a wire rack. Store in a sealed container for up to five days, or freeze up to three months.

These cookies are really something special — I’ve never tasted anything like them! The hazelnuts give them such a special richness and texture. 

I will admit, I went a little rogue: I added an egg (I felt my sugar and oil mixture looked too dry), and then added more spelt flour til the texture looked right. I also bumped up to 1/2 tsp salt. With these changes, the cookies took 14 minutes in my oven — but they are nothing short of spectacular, a new household favorite. Thank you for this wonderful recipe!!

These are amazing. I used half ground and half chopped hazelnuts, tripled the choc chips and added a chia egg. Really really delicious and not that different from non-vegan. The ground hazelnut does give a buttery texture. Thanks for a lovely recipe!

https://content.jwplatform.com/videos/7RbFe6QY.mp4

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