Hazelnut Cookies - US Cups
This easy hazelnut cookies recipe is naturally dairy-free and gluten-free. These simple cookies are delicious on their own, or delicious with coffee.
Equipment
- 3 baking trays lined with baking paper
Ingredients
- 2 eggs size large
- 1 c granulated sugar white sugar
- 2¾ c hazelnut meal ground hazelnuts
- pinch ground cinnamon
- pinch salt
- ⅛ c granulated sugar for rolling the cookies in
- 20 hazelnuts
Instructions
- Preheat the oven to 160℃ fan / 180℃ / 356℉.
- Line 3 trays with baking paper.
- Beat the eggs and sugar together in a large bowl with a balloon whisk until light and fluffy.
- Add the hazelnut meal, ground cinnamon and salt and stir in until well combined.
- Sprinkle the ⅛c sugar onto a plate.
- Take teaspoons of the cookie dough and roll into balls.
- Lightly roll the balls in the sugar to coat, then place on the lined baking trays, leaving room inbetween each cookie.
- Flatten each cookie slightly with clean fingers, then top with a hazelnut, pressing it into the dough slightly.
- Bake in the preheated oven for 14-15 minutes, until the edges are a very pale golden, and the cookie looks matte rather than shiny.
- (You may need to cook them in two batches, depending on the size of your oven.)
- Leave the cookies on the trays for 5 minutes, then move to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week.
Notes
STORAGE
- Room temperature - store in an airtight container for up to a week.
- Freeze – these cookies freeze well! Wrap well and freeze for up to 2 months.
Nutrition
Calories: 138kcalCarbohydrates: 14gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 16mgSodium: 6mgPotassium: 16mgFiber: 1gSugar: 12gVitamin A: 24IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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