Cookie Recipe With Hazelnuts

Chocolate Hazelnut Cookies Minimalist Baker Recipes

WEBSep 14, 2013 · Instructions. Add dates to a food processor and pulse until small bits remain – it should form a ball, but not a big deal if it doesn't. …

1. Add dates to a food processor and pulse until small bits remain - it should form a ball, but not a big deal if it doesn't.
2. Add chocolate chips, cocoa powder and hazelnut meal and mix until well incorporated (see photo).
3. Add more dates through the spout while mixing if it appears too dry. You know you have the right texture when you gather a small amount in your fingers and it easily forms a dough. I added a few more to get that perfect doughy texture.
4. Form into 1-inch discs and eat immediately. To store, refrigerate in an airtight container or bag; freeze for longterm storage.

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Hazelnut Cookies Recipe

WEBJan 14, 2022 · Directions. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cream butter, white sugar, and brown sugar …

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
3. Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
4. Bake in the preheated oven until lightly browned, 10 to 20 minutes.

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Hazelnut Shortbread Cookies Recipe Julia's Album

WEBDec 22, 2013 · Add ¾ cup and 2 tablespoons of flour and a pinch of salt to the food processor and pulse to combine. Add butter and process until …

1. 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.
2. To make finely ground nuts, place toasted and husked hazelnuts and 1/4 cup sugar into food processor and process until finely ground.
3. 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.
4. 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.

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