Nutty Crunch Cookies
Delicious homemade cookies featuring a rich blend of toasted hazelnuts and roasted almonds, with a delicate vanilla flavor and perfectly crisp texture. These buttery cookies make an excellent treat that can be stored for several days.
Ingredients
- •1 cup blanched hazelnuts
- •½ cup unsalted, roasted almonds
- •½ cup light brown sugar
- •1 teaspoon kosher salt
- •½ bean vanilla bean
- •1½ cups all-purpose flour
- •1 cup chilled unsalted butter
- •
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool.
10 min
- 2.
Combine almonds, brown sugar, salt, and 1/2 cup hazelnuts in a food processor. Scrape in seeds from vanilla bean; reserve pod for another use. Pulse until finely ground, then pulse in flour just to combine. Add butter; process until dough just comes together.
10 min
- 3.
Roll dough into 1" balls and place on parchment-lined baking sheets, spacing 2" apart. Flatten cookies to a little less than 1/2" thick. Coarsely chop remaining 1/2 cup hazelnuts and press gently into cookies.
15 min
- 4.
Bake, rotating sheets halfway through, until cookies are golden brown, 15-18 minutes. Transfer baking sheets to wire racks and let cookies cool completely.
18 min
- 5.
DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.
