Italian Hazelnut Cookies
Indulge in the rich, nutty flavors of authentic Italian Hazelnut Cookies, a delightful treat perfect for any occasion. These buttery, melt-in-your-mouth cookies are crafted with toasted hazelnuts, freshly ground for maximum flavor, and paired with a touch of dark chocolate for an irresistible finish. Simple yet sophisticated, the recipe combines a handful of pantry staples to create cookies that are crisp on the outside, tender within, and elegantly sandwiched with melted chocolate. With just 30 minutes of prep and a quick bake time, these cookies make an easy yet impressive addition to your dessert repertoire. Serve them with a hot cup of coffee or tea for a true Italian café experience, and enjoy this sweet snack that balances decadence with homemade charm.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 150 grams hazelnuts
- 130 grams all-purpose flour
- 100 grams unsalted butter
- 100 grams granulated sugar
- 50 grams dark chocolate
- 1 pinch salt
Instructions
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
Spread the hazelnuts on a baking tray and toast them in the oven for about 8-10 minutes until fragrant and golden. Allow them to cool slightly.
Rub the toasted hazelnuts in a clean kitchen towel to remove most of their skins. It’s okay if some of the skin remains.
Transfer the hazelnuts to a food processor and pulse until finely ground. Be careful not to over-process, as you don’t want them to turn into a paste.
In a large bowl, mix the ground hazelnuts, flour, and a pinch of salt.
Add the butter and sugar to the dry ingredients. Use your hands or a pastry cutter to combine everything into a smooth dough. Avoid overmixing.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
Once chilled, preheat the oven again to 160°C (320°F) if it has cooled. Roll small portions of the dough into marble-sized balls (about 2 cm wide) and place them evenly on the prepared baking sheet.
Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Remove them from the oven and allow them to cool completely on a wire rack.
While the cookies cool, melt the dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler method) or in the microwave in 20-second intervals, stirring each time, until smooth.
Spoon a small amount of melted chocolate onto the flat side of one cookie. Gently press another cookie on top to create a sandwich. Repeat until all the cookies are paired.
Let the cookies set for about 30 minutes at room temperature, or refrigerate briefly to speed up the setting process.
Serve the Italian Hazelnut Cookies with coffee or tea, and store any leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 5.9 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 21 mg | 0% | |
*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.
