• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️
↑

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Desserts » Cookies & Bars » Italian Hazelnut Cookies

Italian Hazelnut Cookies

Last Updated December 13, 2019. Published December 13, 2019 By Rosemary 6 Comments

Share

Share
Pin
Email
Jump to Recipe

Drop cookies never tasted so good, these Italian Hazelnut Cookies are easy to make and taste amazing. The perfect 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.

hazelnut cookies coming out of a tinItalian Hazelnut Cookies

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.

creaming the butter and sugar in the silver mixing bowl

  • Add the flour, ground nuts, egg yolk, milk and vanilla.

adding the egg, flour and nuts to the creamed mixture

  • Mix just until a dough is formed.

ingredients mixed just until 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.

hazelnut cookies on a cookie sheet ready for baking

  • Top each round with a whole hazelnut.
  • Bake for about 15-20 minutes. 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.

hazelnuts ground in a mixing bowl

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.

hazelnut cookies on a black board

Do I have to use hazelnuts?

You could probably substitute with ground almonds, walnuts or even pecans. Your choice.

More Delicious Cookies with Nuts

Triple Nut Biscotti

Rocky Road Cookie Bars

Almond Crescent Cookies

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!

upclose photo of hazelnut cookie

upclose photo of hazelnut cookie
Print Recipe Pin Recipe Rate Recipe
4.5 from 2 votes

Italian Hazelnut Cookies

These simple drop cookies are easy to make and taste amazing. The perfect Italian Hazelnut Cookie Recipe to add to your Christmas Baking.
Prevent your screen from going dark
Follow me on Youtube!Watch the videos and don't forget to subscribe on Youtube!
Course Christmas Cookies, cookies
Cuisine Italian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 cookies
Calories 99kcal
Author Rosemary Molloy

Ingredients

  • 1/2 cup + 1/2 tablespoon salted butter softened (125 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 cup all purpose flour (125 grams)
  • 1/3 cup + 1 tablespoon hazelnuts * (65 grams)
  • 3 tablespoons milk (I used whole milk)
  • 1 large egg yolk
  • 1 teaspoon vanilla

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 (1/3 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!

    Nutrition

    Calories: 99kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 42mg | Potassium: 23mg | Fiber: 1g | Sugar: 3g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
    Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

    Subscribe Today

    Never Miss a Recipe!

    Subscribe today and receive my free e-book of recipes!

      We won't send you spam. Unsubscribe at any time.

      Filed Under: Christmas Cookies, Cookies & Bars, Most Posts, Nuts

      Related

      Comments

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. MaryAnne says

        October 14, 2020 at 5:17 pm

        Do you use salted or unsalted hazelnuts in your recipe? Thanks

        Reply
        • Rosemary says

          October 14, 2020 at 6:48 pm

          Hi MaryAnne, all nuts that I use in the recipes are unsalted. 🙂

          Reply
      2. Denise says

        December 14, 2019 at 6:49 pm

        4 stars
        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!!

        Reply
        • Rosemary says

          December 14, 2019 at 8:29 pm

          Hi Denise, thanks glad you enjoyed them. Your daughter had a great idea with the drizzle of chocolate!

          Reply
      3. Ann says

        December 14, 2019 at 10:42 am

        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.

        Reply
        • Rosemary says

          December 14, 2019 at 8:45 pm

          Hi Ann, thanks so much, so glad you like the recipes. Happy Holidays to you and your family too!

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

      Spring & Summer Recipes

      Cookies on a white plate.

      Italian Lingue di Gatto (Flat Cookies)

      Baked Breaded Zucchini Roll-Ups are a Healthy Delicious Baked Appetizer, Side Dish or serve with a Salad and they make a yummy Main Dish.

      Baked Breaded Zucchini Roll-Ups

      no yeast pizza dough baked with a caprese topping

      No Yeast Pizza Dough

      Bite Size Grilled Zucchini Roll-ups are the perfect appetizers, a fast, easy and delicious recipe. Great anytime or even when entertaining.|anitalianinmykitchen.com

      Bite Size Grilled Zucchini Roll-Ups

      Pasta salad in a glass bowl

      Easy Italian Butterfly Salad

      Chicken boscaiola in a silver pan with a fork and spoon.

      Italian Chicken Boscaiola

      Filter By Date

      Readers Favorite Trending Recipes

      • pizza dough 3 rounds on parchment paper Best Pizza Dough
      • puff pastry cut in half stacked. Quick & Easy Homemade Puff Pastry
      • gnocchi in a black pan Homemade Potato Gnocchi
      • strawberry mousse in 4 glasses Easy Fresh Strawberry Mousse

      Ingredients.

      • Beef
      • Chicken
      • Chocolate
      • Eggs
      • Fish & Seafood
      • Pasta
      • Pork

      Course.

      • Appetizers & Snacks
      • Breakfast / Brunch
      • Drinks
      • Lunch
      • Main Dish

      Browse.

      • About Me – Rosemary Molloy
      • Contact
      • Disclosure/Privacy
      • Recipe Index
      Copyright ©2022, An Italian in my Kitchen. All Rights Reserved.
      Design by Pixel Me Designs