There's more the hazelnuts than just the Nutella.Today we are making Hazelnut cookies.
|Hazelnut||6 Ounce (170g)|
|Vegetable oil||2 Tablespoon (30mL)|
|Butter||6 Tablespoon (85g,room temperature)|
|Demerara sugar||1/2 Cup (8 tbs) (100g,packed)|
|Granulated sugar||1/3 Cup (5.33 tbs) (75g)|
|Vanilla extract||1/2 Teaspoon (2 mL)|
|Flour||1 Cup (16 tbs) (155g)|
|Baking soda||1/2 Teaspoon (2mL)|
1.Preheat oven to 350ºF (180ºC).
2.Toast the hazelnuts on a baking sheet in the oven for 5 minutes.
3.Grind the hazelnuts in a food processor coarsely.
4.Set aside about a 1/4 cup of the ground hazelnuts.
5.Grind the remaining nuts fine and add the oil, continue until the mixture turns into a hazelnut butter.
6.Mix the flour the baking soda and the salt.
7.In a stand mixer cream the butter and sugars together until light and fluffy.
8.Beat in the hazelnut butter, egg and vanilla; mix thoroughly.
9.Slowly spoon in the flour mixture while mixing.
10.Mix in the reserved hazelnuts.
11.Scoop the dough in small amounts and form into balls.
12.Arrange them 2 apart on baking sheets lined with parchment paper.
13.Flatten the balls with the tines of a fork.
14.Bake for 8-to-9 minutes or until the cookies are golden.
15.Cool on racks.
16.Serve and enjoy!
The cookies will keep for about a week in a sealed jar.