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.
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:
As you can see, very easy recipe and very yummy cookies in return.
TIPS:
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.
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!
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.
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.
Prepare 2 large baking sheets lined with baking paper and set aside.
In a medium bowl mix together butter and sugar until incorporated. For about 5 minutes.
Add ground hazelnut and flour and mix until you get a unified cookie dough. The weight of my dough was 660grams (1.45lb).
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).
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.
When you are ready to bake, preheat an oven to 175C (347 F).
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.
Dip cookies in melted chocolate and let chocolate to set.