Hazelnut Cookies Foundoukia Biscotakia Recipes

HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
• Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
• Bake in the preheated oven until lightly browned, 10 to 20 minutes.

HAZELNUT COOKIES

Steps:

• Preheat oven to 350 degrees.
• Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
• Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
• Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 1/2 inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
• Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.

HAZELNUT COOKIES

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
• Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.
• Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
• Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.
• Cooks' notes: Dough can be chilled up to 12 hours or frozen, wrapped well in plastic wrap, up to 1 month. (Thaw before cutting and baking.) Cookies keep in an airtight container at room temperature 2 weeks.

HAZELNUT COOKIES (FOUNDOUKIA BISCOTAKIA)

Steps:

• Heat oven to 325.
• Brush 2 baking sheets with the MELTED butter and dust with flour.
• Beat the ROOM TEMPERATURE butter and the sugar in a large mixing bowl until pale and creamy, about 5 minutes.
• Beat in the honey,then the eggs, one at a time.
• Stir in the cloves, cinnamon, and half of the hazelnuts.
• If the mixture is not stiff enough to hold its shape, add more or all of the hazelnuts.
• Place heaping tablespoons of the mixture 2 inches apart on the baking sheets.
• Pull dough gently up into a cone shape.
• Bake 20-25 minutes or until firm, but not hard.
• Transfer to racks to cool.
• Liberally dust with confectioners' sugar and pile high on a platter.

GLUTEN FREE HAZELNUT COOKIES

Steps:

• Preheat the oven to 350°F.
• Cream the butter and sugar.
• Mix in the hazelnut butter and egg.
• Mix in the cocoa and soy flour.
• Mix in the chocolate chips if desired.
• Form approximately 30 balls and place them on a cookie sheet.
• Flatten the balls slightly with your palm and bake for 12 minutes.

HAZELNUT COOKIES

Steps:

• Preheat oven to 350°F.
• Mix and sieve together the flour and baking powder onto a pastry board or cool slab.
• Make a well in the centre and pour in the sugar, vanilla sugar, flavourings and milk.
• Draw in some of the flour from the sides of the well to combine with these to form a thickish paste.
• Add the cold butter or margarine, cut into small pieces and the ground hazelnuts.
• Cover everything with more of the flour and, starting from the middle, work all the ingredients quickly with your hands into a smooth firm paste.
• If the dough is sticky, refrigerate until no longer sticky.
• Roll out the pastry, in small quantities, to 1/8 inch thickness and cut out into circles, squares, hearts, etc.
• Lay cut out cookies on an ungreased baking sheet, brush with milk and decorate each with half a hazelnut.
• Bake in preheated oven for 10 to 15 minutes.

HAZELNUT COOKIES WITH AMARENA CHERRIES

Steps:

• Preheat oven to 350ºF (180ºC).
• Mix butter, icing sugar and egg yolk, add flour, salt and 1/2 the hazelnuts.
• Foam the eggwhite in a small bowl.
• Put the remaining hazelnuts into another.
• Form balls(from step 2 mixture)of about 2 inches(5 cm).
• Dip first in egg white then in hazelnuts and place on baking tray, flattening them slightly.
• Form a little hole in the middle and place half an amarena cherry in it.
• NOTE:.
• If you cannot find amarena cherries, use drained dry maraschino cherries.
• Bake for 12-15 minutes until lightly browned.