Hazelnut cookies


What happened when you grabbed a big crusty sandwich, ran late to a seminar, and took the last available seat?? 

Just as your mouth stuffed full of food, you realized you were sitting next to the speaker. The worst part? Your food-covered face was broadcast to god knows how many viewers online.

The seat was empty for a reason. Don’t take it!

Hazelnut cookies

(From Smitten Kitchen)

About 50 cookies

140 g toasted hazelnuts (baked for 12-13 minutes in oven 350 F)
250 grams all-purpose flour
3/4 tsp baking powder
1/2 tsp table salt
2 sticks (225 grams) unsalted butter, at room temperature
145 g light brown sugar
100 g granulated sugar
2 large egg yolks, at room temperature
1 tsp vanilla extract
Nutella (optional)

  1. In a food processor, ground hazelnuts, flour, baking powder and salt.
  2. In a large bowl, beat butter and both sugar until light and creamy.
  3. Add yolks and vanilla.
  4. Use a spatula to fold hazelnuts-flour mixture into the butter-sugar mixture.
  5. Divide dough in half and wrap each in plastic wrap.
  6. Chill for 30 minutes. Note: not for too long, otherwise the dough will be too hard to roll.
  7. Heat oven to 350 F.
  8. Line 2 baking sheets with parchment paper.
  9. Between two parchment papers, roll out the first dough until 0.5-cm thick.
  10. Put the rolled dough in the freezer for 5 minutes.
  11. Use a 2-inch cookie cutter to cut the dough.
  12. Bake cookies for 6 minutes.
  13. Rotate the tray and cook for another 3 minutes. Note: you can add another minute but not more because the cookies can be burnt very easily.
  14. Cool briefly on baking sheets before transferring to a wire rack to finish cooling.

Optional: you can spread Nutella on a cookie and sandwich another one on top.