Warm, nutty, and crisp at the edges, these hazelnut cookies make a quiet, elegant statement on any cookie plate.
They’re small, buttery rounds topped with a boozy dark chocolate ganache that’s both sophisticated and homey.
You’ll need just a few thoughtful ingredients and one night of chill time, but the payoff is huge.
Make them for a gift, a party, or a slow afternoon with coffee.
Why You’ll Love This Hazelnut Cookies Recipe
– Deep toasted hazelnut flavor from freshly toasted nuts.
– Buttery, melt-in-your-mouth crumb with light crisp edges.
– Whole wheat pastry flour adds a subtle nutty backbone.
– Quick to assemble; dough rests overnight for easier rolling.
– Boozy dark chocolate ganache elevates each bite.
– Sparkling turbinado sugar gives a satisfying crunch.
These cookies taste like a cross between a shortbread and a toasted nut cookie: the interior is tender and slightly crumbly while the edges have a clean, light crunch. The ganache adds a glossy, bittersweet top note and a hint of bourbon that rounds the flavors without overpowering the hazelnuts.
"These slipped into my holiday rotation immediately — perfectly nutty, delicate, and the ganache is unreal. Five stars!" — A satisfied reader
Key Ingredients for Hazelnut Cookies Recipe
Unsalted butter — 1 stick (room temperature)
Unsalted butter is the structural fat that contributes to flakiness and mouthfeel. Use real European-style butter if you want a richer, creamier flavor; it will spread a bit more, so chill time is important. If you substitute margarine, expect less depth and a greasier texture.
Hazelnuts (roasted) — 1/2 cup
Toasted hazelnuts give the cookie its defining flavor and aroma. Buy raw hazelnuts and toast them yourself for the freshest flavor, or purchase pre-roasted if you’re short on time. Replacing with almonds or pecans will change the flavor profile and may make the cookie less aromatically sweet.
Whole wheat pastry flour — 3/4 cup
Whole wheat pastry flour adds a gentle nuttiness and tender bite without the density of regular whole wheat flour. If you only have regular whole wheat, sift it first and use a little less to avoid heaviness. Swapping for all-purpose flour will make the cookies milder and less complex.
Full Ingredient List for Hazelnut Cookies Recipe
– Unsalted butter – 1 stick (room temperature)
– Granulated sugar – 1/3 cup
– Hazelnuts (roasted) – 1/2 cup
– Whole wheat pastry flour – 3/4 cup
– All-purpose flour – 1/2 cup
– Cornstarch – 2 tbsp
– Salt – 1/4 tsp
– Vanilla extract – 1/2 tsp
– Lemon zest – 1/2 tsp
– Egg (for wash) – 1
– Water (for wash) – 3 tbsp
– Turbinado sugar – 1/3 cup
– Dark chocolate (70% cocoa) – 8 ounces
– Heavy cream – 4 ounces
– Salt (for ganache) – 1/4 tsp
– Bourbon – 1 tsp
Step-by-Step Instructions for Hazelnut Cookies Recipe
Step 1: Preheat and toast the hazelnuts
Preheat your oven to 350°F and spread the hazelnuts on a rimmed baking sheet. Toast for 6–8 minutes until they smell nutty and slightly darker, watching closely so they don’t burn.
Pro Tip: Look for even golden-brown patches and a strong toasted aroma; the skins will loosen slightly.
Step 2: Cool and process the hazelnuts
Let the hazelnuts cool completely, then pulse them in a food processor with the granulated sugar and a pinch of salt until fine but not oily. You want a coarse, sandy texture that will fold into the dough.
Pro Tip: The mixture should look like damp sand — if it clumps and shines, you’ve over-processed and released too much oil.
Step 3: Add dry flours and cornstarch
Add the whole wheat pastry flour, all-purpose flour, and cornstarch to the nut-sugar mix and pulse briefly to combine. This binds the nut mixture into a uniform base for the butter to blend with.
Pro Tip: The bowl should look evenly speckled; no large streaks of flour should remain.
Step 4: Add flavor and butter
Add vanilla extract, lemon zest, and room-temperature butter to the processor. Pulse until the mixture comes together into a soft dough that holds when pressed.
Pro Tip: The dough should compress into a smooth slab when pressed; if it’s crumbly, it needs a few more pulses.
Step 5: Shape and chill the dough overnight
Transfer the dough to a gallon freezer bag, press it flat into a roughly half-inch-thick slab, seal, and refrigerate overnight. The chill firms the butter and allows the flours to hydrate for a better texture.
Pro Tip: The slab should be firm and cold to the touch in the morning; you should be able to slice neat rounds without sticking.
Step 6: Roll and cut the cookies
Remove the chilled slab, roll lightly with a rolling pin to even the edges, and use a 1-inch round cutter to cut cookies. Re-roll scraps only once to maintain tenderness.
Pro Tip: Cut straight down without twisting the cutter; the edges should be clean and smooth.
Step 7: Prepare the egg wash and top the cookies
Place cut cookies on a parchment-lined baking sheet. Whisk the egg with 3 tablespoons of water, brush the tops lightly, and sprinkle evenly with turbinado sugar for sparkle and crunch.
Pro Tip: The wash should glaze but not pool; the turbinado will glisten and stick to the wash.
Step 8: Bake at a lower temperature
Reduce oven temperature to 325°F and bake the cookies for 10–12 minutes or until the edges are just starting to become lightly golden. Rotate the sheet halfway if your oven has hot spots.
Pro Tip: They should look set on top and slightly darker at the very edges — not brown across the surface.
Step 9: Make the ganache
Warm the heavy cream until just simmering, pour it over chopped dark chocolate, add the bourbon and 1/4 teaspoon salt, then whisk until smooth and glossy.
Pro Tip: The ganache should be silky and completely emulsified; no streaks of cream or lumps of chocolate.
Step 10: Chill and pipe the ganache
Chill the ganache in the refrigerator for 10–15 minutes until it thickens to a pipeable consistency, then pipe a small dollop onto each cooled cookie. Let set at room temperature or briefly in the fridge.
Pro Tip: The ganache should hold a soft peak when piped and form a glossy cap as it firms.
Expert Tips for Hazelnut Cookies Recipe
– Chill thoroughly: overnight chilling is key to cleanly cut rounds and a tender texture.
– Use room-temperature butter: this helps the dough come together without overworking.
– Toast your own hazelnuts: fresh-toasted nuts deliver a brighter, more complex aroma.
– Pulse, don’t puree: keep the nuts grainy to avoid releasing oils that make the dough greasy.
– Lower bake temp: 325°F prevents over-browning and keeps interiors tender.
– Texture troubleshooting: if cookies are too crumbly, the dough likely needed more pulses or a touch more butter; if too flat, dough was too warm.
– Equipment tip: use a small 1-inch cutter for consistent sizing and a food processor for even nut texture.
– Common mistakes: reopening the oven too often causes uneven baking; avoid over-processing nuts.
Storage & Freezing for Hazelnut Cookies Recipe
Fridge storage: Store baked cookies in an airtight container in the refrigerator for up to 5 days. Place parchment layers between cookies to prevent ganache transfer.
Freezer storage: Freeze unbaked dough slabs wrapped tightly in plastic and stored in a freezer bag for up to 3 months. You can also freeze baked cookies in a single layer on a sheet until firm, then stack with parchment between layers in an airtight container for up to 3 months.
Thawing: Thaw frozen baked cookies in the refrigerator for a few hours, then bring to room temperature before serving for best texture.
Reheating: Warm cookies for 5–7 minutes at 300°F to revive crisp edges and soften ganache slightly. Avoid microwave reheating; it will make them gummy.
Variations & Substitutions for Hazelnut Cookies Recipe
Chocolate-dipped hazelnut cookies:
Dip half of each cooled cookie into tempered dark chocolate instead of piping ganache. This yields a crisp bite and a more classic chocolate shell that sets firmly.
Orange-zest and amaretto ganache:
Swap the lemon zest for orange zest and add a teaspoon of amaretto to the ganache instead of bourbon. The result is a brighter citrus lift with an almond-like warmth.
Nut-free version:
Replace hazelnuts with an equal weight of rolled oats finely pulsed and increase lemon zest to heighten flavor. Texturally this is softer and less aromatic but keeps the cookie tender.
Spiced brown butter hazelnut:
Brown the butter before cooling and using, and add 1/4 teaspoon ground cinnamon to the dough. The cookie will have toasty caramel notes and a deeper, richer flavor.
Frequently Asked Questions About Hazelnut Cookies Recipe
Q: Can I make the dough the same day instead of chilling overnight?
A: Shortening chill time is possible for a rush version, but the dough benefits from overnight rest to hydrate the flours and firm the butter. If you must bake the same day, chill for at least 2 hours; expect slightly flatter cookies and a denser crumb.
Q: How can I grind the hazelnuts without a food processor?
A: Use a high-quality blender in short pulses or chop finely by hand with a chef’s knife. Keep the particles coarse and stop before oils are released; if you see shine, spread them on a tray and refrigerate briefly to firm up.
Q: Why did my ganache separate or look grainy?
A: Separation often happens when chocolate or cream is too hot or the chocolate is cold. Use chopped chocolate at room temperature and pour simmering (not boiling) cream over it in stages, whisking gently until emulsified. If it does separate, warm gently and whisk to bring back together.
Q: Can I use milk chocolate instead of 70% dark for the ganache?
A: Yes, but milk chocolate will make the ganache sweeter and softer. Reduce added sugar elsewhere or choose a slightly higher cocoa milk chocolate. For a richer flavor, stick with 60–70% dark chocolate.
Q: How do I keep the cookies crisp while keeping the ganache soft?
A: Store cookies in a single layer at room temperature if serving within 24 hours to keep edges crisp. For longer storage, refrigerate and let return to room temperature before serving; briefly warming in a low oven will crisp edges without fully melting the ganache.
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Final Thoughts on Hazelnut Cookies Recipe
These hazelnut cookies balance delicate texture, toasted nut flavor, and a bittersweet ganache for a polished homemade treat. Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you loved it.
Conclusion: Hazelnut Cookies Recipe
If you want to explore related traditional versions, the German Hazelnut Cookies – International Desserts Blog offers a useful comparison for texture and shaping. For a butter-forward variant, see the Hazelnut Butter Cookies | Buttermilk by Sam which highlights a richer butter profile. For an Italian-inspired take, check out the classic Baci Di Dama (Hazelnut Cookies) – The Mediterranean Dish to compare assembly and pairing ideas.
Hazelnut Cookies
Ingredients
Method
- Preheat your oven to 350°F and spread the hazelnuts on a rimmed baking sheet. Toast for 6–8 minutes until they smell nutty and slightly darker.
- Let the hazelnuts cool completely, then pulse them in a food processor with the granulated sugar and a pinch of salt until fine.
- Add the whole wheat pastry flour, all-purpose flour, and cornstarch to the nut-sugar mix and pulse briefly to combine.
- Add vanilla extract, lemon zest, and room-temperature butter to the processor. Pulse until the mixture comes together into a soft dough.
- Transfer the dough to a gallon freezer bag, flatten into a half-inch slab, seal, and refrigerate overnight.
- Remove the chilled dough, roll slightly to even the edges, and cut cookies with a 1-inch round cutter.
- Whisk the egg with 3 tablespoons of water, brush the tops lightly, and sprinkle with turbinado sugar.
- Reduce oven temperature to 325°F and bake the cookies for 10–12 minutes until the edges are lightly golden.
- Warm the heavy cream until just simmering, pour over chopped dark chocolate, add bourbon and salt, and whisk until smooth.
- Chill the ganache until it thickens to a pipeable consistency, then pipe a small dollop onto each cooled cookie.