Filbert Finger Cookies
Delightfully buttery and subtly sweet, Filbert Finger Cookies are a sophisticated treat that pairs perfectly with a cup of tea or coffee. These melt-in-your-mouth cookies are made from a tender, nut-studded dough featuring finely chopped hazelnuts (also known as filberts), which lend a warm, toasty flavor and satisfying crunch. With only a handful of simple ingredients like unsalted butter, vanilla extract, and powdered sugar, they’re easy to make yet impressively elegant. Shaped into delicate finger-like cylinders and optionally dusted with a light sprinkling of powdered sugar for a touch of sweetness, these cookies are as visually appealing as they are delicious. Ready in under 40 minutes, Filbert Finger Cookies are perfect for holiday baking, teatime gatherings, or anytime you crave a nutty, buttery indulgence.
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 100 grams Hazelnuts (filberts), finely chopped
- 0.25 teaspoons Salt
- 50 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract to the butter mixture and mix until incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture while mixing on low speed until a soft dough forms.
Gently fold the finely chopped hazelnuts into the dough until evenly distributed.
Scoop about one tablespoon of dough at a time and roll it into a thin cylinder about 6-7 cm (2.5-3 inches) long. Place the cylinders onto the prepared baking sheets, leaving about 2.5 cm (1 inch) of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are fully cooled, dust them lightly with powdered sugar if desired for an extra touch of sweetness.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.8 g | 331% | |
| Saturated Fat | 118.5 g | 592% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 365.7 g | 133% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 155.4 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1026 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
