Hazelnut Cookies Recipe

There’s something undeniably comforting about the smell of toasted hazelnut cookies drifting through the kitchen. It instantly takes me back to slow weekend baking, when I’d grind fresh nuts by hand and fold them into simple doughs that transformed into something extraordinary in the oven.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start with 1 cup (140g) raw whole hazelnuts for the deepest, bakery-style flavor. Spread them in a single layer on a lined baking sheet. Roast at 350°F (175°C) for 8–10 minutes until intensely fragrant and lightly golden.

Step 2

In a medium bowl, combine 1¼ cups (155g) all-purpose flour, 1 cup (120g) finely ground toasted hazelnuts, ½ teaspoon baking powder, and ¼ teaspoon fine sea salt. This balanced blend creates structure while allowing the rich, nutty flavor to shine.

Step 3

In a large mixing bowl, beat ½ cup (113g) softened unsalted butter with ¾ cup (150g) granulated sugar for 3–4 minutes. Mix until pale, light, and fluffy. This crucial step builds air into the dough, creating irresistibly tender hazelnut cookies with delicate crisp edges.

Step 4

Gradually add the prepared dry mixture into the creamed butter base. Fold in the blend of 1¼ cups (155g) flour, 1 cup (120g) ground toasted hazelnuts, ½ teaspoon baking powder, and ¼ teaspoon salt in two additions.

Step 5

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for even baking. Scoop 1 tablespoon (about 20g) portions of dough and roll into smooth balls. This size ensures uniform baking and a perfectly balanced texture.

Step 6

Use 1 cup (120g) finely ground toasted hazelnuts for maximum flavor. Finely processed nuts create a smooth, bakery-style texture, while coarse meal makes cookies crumbly. Always toast before grinding to unlock deep, rich aroma.

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