Hazelnut Cookies

Some friends invited themselves over this past weekend and I needed an easy, quick and delicious treat to serve for afternoon tea. Hazelnut cookies came to the rescue. In an electric mixer beat 2 sticks of unsalted butter, one cup of hazelnut flour, ¾ of cup of pastry flour, half-cup sugar, and a pinch of salt. Mix at low speed until smooth. Add one egg yolk and mix again. Now shape the dough into a disk, wrap in plastic and refrigerate for 2 hours. Preheat the oven to 325 degrees, grease a large baking sheet, and roll the dough to ¼ inch thickness. Cut out the cookies using a 2 inch cookie cutter, put on the baking sheet one inch apart, and bake for 8 minutes or until golden brown. Cool the cookies on a wire rack. These rich and buttery cookies disappear like magic.

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