| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | about 1 dozen |
Ingredients
- 1 cup husked hazelnuts
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) butter, room temperature
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 4 ounces good-quality semisweet chocolate
Instructions
- Preheat oven to 350 degrees F.
- Place hazelnuts on baking sheet. Bake until they’re a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.
- Lower oven to 325 degrees F.
- Place hazelnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.
- Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.
- Form into finger sized logs, about 1 1/2 to 2 tablespoons dough each, and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.
- In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 250 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 4 g |
| Cholesterol | 34 mg |
| Sodium | 117 mg |
Reviews
I tried this recipe twice (seriously, who makes only 1 dozen cookies?). The first time I followed the recipe closely, the second I followed many of the tips in the reviews. Both times the results were disappointing. I’ve loved hazelnut in baking since my Italian mother introduced me to them as a child. This recipe has wasted them. I found them to be somewhat flavorless and boring. Really not worth making or eating.
The flavor was fabulous.. although I did notice the directions leave out the vanilla. I added it with the sugar and eggs. I had no problems with the batter. It is a very wet/sticky batter, but with some flour on my hands, I had no problems. The cookies did not flatten out and actually plumped just a little bit. This is the best shortbread cookie recipe I have tried.
I was very disappointed in this recipe. They flattened out during baking and the taste was a little bland. I’ll try again next year using the suggestions from the other reviews.
After reading the comments, I froze the mixed batter…but I tried a quick freeze of 10 minutes, instead of the recommended 30 (before cutting), the ones that were more frozen, kept their shape. Next time, I will shape, wrap in plastic wrap and feeze for the full 30 minutes before cutting.
If you read the directions he says to mix by hand – when you use a stand up mixer you incorporate a lot of extra air – this adds to the “spreading” that can occur in cookies. 🙂 see if you that are having probs give this a try – it solves this issue.
Thanks to the reviews, I took up on the suggestion to freeze it first before baking it. After mixing everything together, I wrapped it up and shaped it into a rectangular disc. Left it in the freezer for 30mins and then cut them up into finger size cookies. Looks exactly like the picture and it didn’t melt on me. Definitely one of my favourite recipes!!!!! Got a lot of compliments from friends and family!
The measurements are not that accurate. I made the first set following the instructions and I have to admit the vanilla extract that I added inside the batter made the bars a bit bitter and the sugar- 1/3 cup wasn’t enough! So, i made another set, this time I added 1/2 cup of sugar and I eliminated the vanilla extract.
It tasted much better. Also, you may want to increase the quantity of the flour as the batter was so guuey.
I wish it came out as a bar but mine went straight flat! It does taste good though.
It tasted much better. Also, you may want to increase the quantity of the flour as the batter was so guuey.
I wish it came out as a bar but mine went straight flat! It does taste good though.
Only one cup of flour? I know it’s a butter cookie but butter melts in the oven without anything to hold it together! My 1 dozen cookies just melted away into blobs. Maybe I didn’t add enough nuts but something went a wry. They looked so pretty in the picture.
I was so looking forward to making these cookies but I am a little disappointed in how they turned out. They don’t have the firmness of a shortbread cookie, mine flattend out and also doubled in size and are very soft. I will try them again and omit the baking powder like one of the other reviewers suggested, and try the piping method also. I just thought the dough was too wet and suspected they wouldn’t be perfect first time out.
This is the best.