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) | |
Egg | 1 Large | |
Vanilla extract | 1/2 Teaspoon (2 mL) | |
Flour | 1 Cup (16 tbs) (155g) | |
Baking soda | 1/2 Teaspoon (2mL) | |
Salt | 1 Pinch |
GETTING READY:
1.Preheat oven to 350ºF (180ºC).
MAKING:
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.
SERVING:
16.Serve and enjoy!
TIPS:
The cookies will keep for about a week in a sealed jar.