Hazelnut Biscuits or Cookies are so easy to make. Not only easy to make but quick too. Hazelnuts, also known as Cob Nuts or Fllberts are so tasty. Hazelnuts have a sweet, nutty and creamy flavour. So they are perfect to include in cookies, as well as many other things.
These particular biscuits, or cookies, are excellent. They have a light texture and a great crunch.
The recipe uses ground roasted hazelnuts. But ground hazelnuts are not always so easy to find. So I roasted some whole hazelnuts and ground them with the sugar in the recipe. Of course, if you can find ground hazelnuts or hazelnut flour that makes things even easier. Grinding them, in a processor, with the sugar prevents the hazelnuts from turning into a paste as they are processed.
In fact a food processor can be used to create the dough from start to finish. That makes everything so simple. Not only simple but also very quick. Then portion the dough into pieces. Shape the pieces into balls. Top each balls with a roasted hazelnut, and bake the biscuits, or cookies.
It really is as simple as that. However I brushed beaten egg white on the balls and then sprinkled some sugar too. That helped to give a little shine to the biscuits, once baked.
My Hazelnut Biscuits
Having formed my biscuits and topped them with a hazelnut, and a little sugar, I baked them for 20 minutes.
They were very soft to the touch when I removed them from the oven. But as they cooled, on a wire rack, they firmed up to create a wonderfully crunchy biscuit.
The texture was fantastic, with that crunchy, but very light texture. The flavour was awesome too. Hazelnuts are just about my favourite nut, due entirely to the flavour. It comes through so well in the biscuits.
Another quick and easy recipe with hazelnuts is Hazelnut Shortbread Thins.
Hazelnut Biscuits or Cookies
Course: Biscuits, CookiesDifficulty: Easy36
servings15
minutes20
minutesLight, crunchy and full of flavour biscuits
Ingredients
125g(1 cup) roasted whole hazelnuts – see note below
180g(1 cup+3 tbsp, based on scooping packed flour into a 250ml cup) plain flour
150g(3/4 cup) caster sugar
125g(9 tbsp) cold unsalted butter
2 medium egg yolks(large in USA)
1 medium egg white(large in USA), beaten, for brushing
3g(1/2 tsp) salt
36 whole roasted hazelnuts
caster sugar to sprinkle
Directions
- Preheat the oven to 190C/170C Fan/375F.
- Line a couple of baking trays with parchment paper or silicone mats.
- Place the hazelnuts and sugar into a food processor and process until the hazelnut are ground quite finely.
- Add the flour and salt and process again to combine.
- Put the butter into the processor and pulse until it is fully incorporated into a sand-like texture.
- Add the egg yolks and processor until the mixture begins to clump.
- Tip the mixture out and squeeze it together to form a dough.
- Divide the dough into 36 equal pieces, of about 17 grams, and form each into a ball.
- Place the balls onto the prepared trays, leaving a gap between each as they will spread a little.
- Lightly brush the top of the balls with egg white.
- Dip each of the remaining hazelnuts into egg white and press one into each ball, letting it protrude a little from the top.
- Sprinkle a little sugar over the top.
- Bake the biscuits for about 20 minutes, until they have turned a nice golden brown.
- Remove the biscuits from the oven, leave for a couple of minutes and then carefully transfer them to a wire rack to cool completely.
Notes
- If you can buy roasted hazelnut flour, or ground roasted hazelnuts you can use that instead.