Hazelnut Crisps
Crisp, buttery, and infused with the irresistible nuttiness of roasted hazelnuts, these Hazelnut Crisps are the ultimate treat for fans of crunchy cookies. With just 15 minutes of prep time, this easy recipe combines pantry staples like all-purpose flour, sugar, and vanilla with the rich, earthy flavor of finely chopped hazelnuts for a cookie that's as flavorful as it is simple to make. Each bite delivers a perfect balance of sweetness and texture, thanks to the golden edges and chewy centers. Ideal for snacks, dessert, or pairing with a steaming cup of coffee, these cookies bake to perfection in under 10 minutes and store beautifully for up to a week. If you're looking for a quick, nutty delight, these Hazelnut Crisps are sure to become a household favorite!
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Recipe Information
Ingredients
- 100 grams Unsalted butter
- 100 grams Granulated sugar
- 50 grams Light brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 120 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 100 grams Roasted hazelnuts (finely chopped)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a medium-sized bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the finely chopped roasted hazelnuts until evenly distributed throughout the dough.
Using a small cookie scoop or a teaspoon, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart as they will spread during baking.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown. The centers may still look slightly soft but will firm up as they cool.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the hazelnut crisps in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 1177 mg | 51% | |
| Total Carbohydrate | 261.5 g | 95% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 155.2 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 210 mg | 16% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 981 mg | 21% | |
*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.
