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Prep time
15 minutes
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Cook time
15 minutes
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makes
2 Dozen
Author Notes
After a short trip to Turin, Italy I have been baking a LOT of hazelnut recipes. These have the texture of Russian Teacake cookies. They are light in color and texture. —Miss_Karen
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Ingredients
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1/2 cup
Butter, softened
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1/4 cup
granulated sugar
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1 cup
flour (125g)
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1/3 cup
finely chopped hazelnuts
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24
whole, skinned hazelnuts
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3 tablespoons
milk
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1
large egg yolk
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1 teaspoon
hazelnut or vanilla extract
Directions
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Preheat oven to 350°F
Roast the whole peeled hazelnuts on a cookie sheet in a pre-heated 350°F oven for about 5-6 minutes. Immediately set aside.
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Line two cookie sheets with parchment paper.
The remaining hazelnuts place in a food processor and pulse until finely chopped. Set aside.
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In the bowl of the mixer cream the butter and sugar until fluffy about 2-3 minutes.
Add the flour, chopped nuts, egg yolk, milk and vanilla. Mix just until combined into a dough.
Place the dough in a pastry bag with a large open star tip, and press out onto the prepared cookie sheets. Place a roasted whole hazelnut on each cookie round. Chill in the fridge for about 30 minutes. This helps them maintain their shape when baked.
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Bake for approximately 15-20 minutes or until golden. Sprinkle with powdered sugar.
Let cool 10-15 minutes on the cookie sheet then move to a wire rack to cool completely.
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