Hazelnut Cookies
Delicate, buttery cookies made with ground hazelnuts and dusted with sugar. These classic shortbread-style cookies have a rich nutty flavor and delightfully crisp texture.
Ingredients
- •½ cup hazelnuts
- •¼ cup sugar
- •¾ cup all-purpose flour
- •½ cup unsalted butter
- •
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 350°F.
10 min
- 2.
Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
16 min
- 3.
Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.
70 min
- 4.
Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
10 min
- 5.
Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.
35 min
