Italian Hazelnut Cookies
Drop cookies never tasted so good, these Italian Hazelnut Cookies are easy to make and taste amazing. They are the perfect anytime cookie or even as an addition to your Christmas baking.
Coming into the last week of Holiday baking means I like to have some easy Cookie recipes to make. These Chocolate Chip Whipped Shortbread and Italian Orange Ricotta Cookies are always on the list.
Hazelnuts along with almonds are probably the most popular nuts in Italy. And these tasty buttery cookies proof it! Baking with hazelnuts was never so delicious. And they are good for your heart too!
I don’t know what it is with Italians and loving to either push cookie dough through a large frosting tip or a cookie press. So I thought I would try it too.
But I have to say it sure looks easier than it is! So if you don’t feel like having a complete arm workout then these cookies can also be made as drop cookies. A heaping teaspoon full works perfectly. And the best thing about this dough, no need to refrigerate it before baking!
How to make Hazelnut Cookies
In the bowl of the mixer cream the butter and sugar.
Add the flour, ground nuts, egg yolk, milk and vanilla. Mix just until a dough is formed.
At this point you can either place the dough in a pastry bag or drop spoonfuls on a parchment paper lined cookie sheet. Top each round with a whole hazelnut.
Bake until golden brown around the edges. Let cool completely before serving.
How to roast the nuts
Pre-heat the oven to 350F, place the whole peeled hazelnuts on a cookie sheet and bake for about 6-7 minutes. Immediately move the roasted nuts to a clean bowl. If left on the pan they will continue to bake and you don’t want that.
Hazelnuts can be bought in bulk and stored in the freezer, in a freezer safe bag or container, they will keep for up to six to eight months. Then place the roasted nuts in the food processor and pulse a few times until finely chopped. You don’t want them ground to a flour though.
Do I have to use hazelnuts?
You could probably substitute with ground almonds, walnuts or even pecans. Your choice.
More Delicious Cookies with Nuts
So if you are looking for a last minute Christmas Cookie Recipe that’s nutty and easy, I hope you give these Italian Hazelnut Cookies a try and let me know what you think. Enjoy!
Italian Hazelnut Cookies
Ingredients
- ½ cup + 1 tablespoon butter softened (125 grams total, if you double the recipe then double this amount)
- ¼ cup granulated sugar (50 grams)
- 1 cup all purpose flour (125 grams)
- ⅓ cup + 1 tablespoon hazelnuts * (65 grams if you double the recipe then double this amount)
- 3 tablespoons milk (I used whole milk)
- 1 large egg yolk
- 1 teaspoon vanilla
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
EXTRAS
- 20 whole hazelnuts*
*Roast the whole peeled hazelnuts on a cookie sheet in a pre-heated 350F (180C) oven for about 5-6 minutes. Immediately move to a clean bowl.
Instructions
- Pre-heat oven to 350F (180C). Line two cookie sheets with parchment paper.
- Roast the whole hazelnuts (⅓ cup + 1 tablespoon and the 20 whole hazelnuts) for about 5-6 minutes. Move them to a clean bowl, remove 20 hazelnuts and set aside. The remaining hazelnuts place in a food processor and pulse until finely chopped (see photo). Set aside.
- In the bowl of the mixer cream the butter and sugar until fluffy about 2-3 minutes.
- Add the flour, chopped nuts, egg yolk, milk and vanilla. Mix just until combined into a dough.
- Either place the dough in a pastry bag with a large star tip or drop by heaping teaspoonfuls (or half and half) on the prepared cookie sheets. Place a roasted whole hazelnut on each cookie round and bake for approximately 15-20 minutes or until golden. Let cool 10-15 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!
Notes
How to store the cookies
The cookies should be stored in an airtight container and can be stored at room temperature for three or four days. They can also be stored in the fridge for up to one week.Can you freeze them?
The cookies can be frozen in a freezer safe bag or container. They will keep for up to two months if stored properly.Nutrition
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Why only the yolk and not the whole egg?
Hi Louis, I use the egg yolk for fat, using the whole egg would make too much moisture in the dough. Hope that helps.
Do you use salted or unsalted hazelnuts in your recipe? Thanks
Hi MaryAnne, all nuts that I use in the recipes are unsalted. 🙂
Love these, although I had trial and error with how to shape the cookies as they were sticky. Settled on cookie scoop. And I like them better without the whole hazelnut. My daughter also had me drizzle with melted chocolate. Yum! Nice dough, and flavor. Will definitely make again. Thanks!!
Hi Denise, thanks glad you enjoyed them. Your daughter had a great idea with the drizzle of chocolate!
Thank you so much for sharing all your wonderful recipes. They’re all so good I don’t know which one to make first. I wish you and your family a Happy Holiday.
Hi Ann, thanks so much, so glad you like the recipes. Happy Holidays to you and your family too!