I think hazelnuts are so underrated. Recipes with hazelnuts are hard to find as people tend to pick walnuts or pecans over hazelnuts. Personally I love hazelnuts and want to share this very simple recipe for hazelnut and chocolate finger cookies.
These easy cookie recipe makes the best buttery and nutty shortbread cookies. They are perfect to make ahead and are easy to transport as well. These buttery cookies with ground hazelnuts will be a great addition to your cookie platter.
How to make hazelnut and chocolate finger cookies
I can highly recommend this recipe to everybody who is a beginner in a baking World. This cookie recipe is super simple and uses only 5 ingredients: flour, hazelnuts, butter, sugar and chocolate.
Steps:
- Mix butter and sugar.
- Add ground hazelnuts and AP flour.
- Shape cookie dough into small logs and place them in a fridge for 1 hour.
- Bake cookies and dop them in melted chocolate.
As you can see, very easy recipe and very yummy cookies in return.
TIPS:
- You can use ground hazelnuts, blanched or unblanched. It does not matter. I like to use unblanched as love the brown speckles in my cookies.
- If you can not find ground hazelnuts, but whole unshelled hazelnuts and turn them into ground hazelnuts.
- Taste the hazelnuts and check if they are not stale and taste rancid. Rancid nuts will make cookies taste awful.
- Use a kitchen scale to weigh your cookie dough portion. It will help to get consistent size and cookies will bake evenly.
What do hazelnut and chocolate finger cookies taste like?
The consistency is light, sandy and melt-in-your-mouth. Ground hazelnuts add some chewiness to these cookies. The flavor is rich, nutty and buttery and not very sweet. The sweetness comes from melted chocolate.
How to store these wonderful cookies
The best way to store these easy hazelnut and chocolate finger cookies is to place them in a cookie box or an air-tight container. Store cookies at room temperature for up to 7 days.
In order to freeze these cookies, place them in a freezer-friendly bag and freeze for up to 6 months. My only commend would be that after taking cookies our of the freezer to defrost, you can notice that chocolate may sweat a little bit. If it happens, place cookies on a cooling rack and let them dry for few hours.
If you are looking for more recipes for hazelnut cookies, I can recommend you the following:
Hazelnuts chocolate espresso cookies
Baci di Dama – Italian hazelnut cookies
Ossi di morto – Italian meringue hazelnut cookies
You can find all the best recipes for hazelnut desserts here on my blog
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own.
Enjoy!
Hazelnut and chocolate finger cookies
I can highly recommend these buttery and chewy hazelnut cookies dipped in milk chocolate. The recipe is very simple to follow and you only need 5 ingredients to make it.
Ingredients
Instructions
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Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
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Prepare 2 large baking sheets lined with baking paper and set aside.
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In a medium bowl mix together butter and sugar until incorporated. For about 5 minutes.
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Add ground hazelnut and flour and mix until you get a unified cookie dough. The weight of my dough was 660grams (1.45lb).
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Using a small cookie scoop or a spoon, get a small portion of a cookie dough and shape each portion into a small log. I have used a kitchen scale to weigh my cookie dough portion in order to get consistent sizes. The weight of one cookie dough log was 15 grams (0.03lb or 0.52 oz).
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When the logs are ready, place them on the prepared baking sheets. Make sure you leave some spaces between each cookie as they will spread a little bit. Place cookies in a fridge for an hour.
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When you are ready to bake, preheat an oven to 175C (347 F).
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Bake cookies for about 15 minutes until they turn golden brown. Let cookies rest on baking sheets after baking and then transfer on a cooling rack to cool down completely.
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Dip cookies in melted chocolate and let chocolate to set.
Hi Lauren
Thank you for your comment. I appreciate your feedback and the story. I have never heard about cookies called ‘Filbert Fingers’ before and never read any Canadian newspaper. I bake and and cook everyday. I experiment a lot in my kitchen and love coming up with new ideas or new flavors. I had a leftover ground hazelnuts and though I will just mix it with some butter and flour. I wanted to make some sort of hazelnut shortbread cookies. I was happy with how they turned out. I have many recipes on my website that I have came up with. I have also a lot of recipes that I took from different sources: other food bloggers, books, magazines or you tube. I always provide a source to every recipe and give credit to an author. Hope it helps. Feel free to share your recipe for hazelnut cookies if you wish. Have a great day. Anna K.
I discovered this recipe in 1972 in the now defunct news paper “Montreal Star”. There are a few minor diferences but it’s the same cookie. So I’m curious about your source of this recipe. I lived in Montreal at the time and I have made these “Filbert Fingers” just about every year since then. So unless you were born around this time and baking cookies at a very young age, you must have gotten some of this recipe from another cookie lover. I’m not criticising you–I think it’s great that you have the time and the desire to do this but I’m 76 years old and you are the first person I have heard of who has made this recipe. Let me know if you want to know my changes (i.e. improvements) to this recipe.
Bon apetit!