One of my favorite cookies of all times right after this one is this Hazelnut Cookie. It is a crispy and crunchy cookie filled with whole hazelnuts as well as hazelnut pieces. It is perfect for dunking into your coffee or milk! Even though I have a hazelnut allergy, I can't resist these cookies. The dough is very crumbly and for this reason I like to put it on foil and press it carefully into a log. Then I put it in the fridge for 30 minutes and after that I cut the dough into slices. If the cookies break apart while you form them just press them back together.
The perfect dunking Hazelnut Cookie
- 125 g unsalted butter at room temperature
- 300 g light brown sugar
- 1 large free range egg
- 1tsp of vanilla essence or the seeds of one vanilla pod
- 350 g plain flour
- 1tsp bicarbonate of soda
- 200 g hazelnuts, lightly crushed
1. Preheat the oven to 180°C and line two baking trays with parchment paper or use non-stick baking trays.
2. Place the soft butter and sugar in a the bowl of a mixer and cream until light and fluffy with the paddle attachment. If you are using vanilla seeds cream them with the sugar and butter.
3. Add the egg and whip until creamy, if you are using vanilla essence add it with the egg to the butter mixture.
4. Sift the flour and bicarbonate of soda over the creamed butter mixture and add the lightly crushed hazelnuts, mix in gently, do not over work the biscuit dough.
5. Make even size balls, I use a teaspoon as a guide for the size.
6. Space the biscuits on the prepared baking trays leaving at least 5 cm gaps, this allows the cookies to expand and bake evenly (in the winter I press the balls down slightly as the dough will be cold and stiff this will encourage them to spread evenly), bake the biscuits in the preheated oven for 12 - 15 minutes.