Best 6 German Hazelnut Cookies Recipes

HAZELNUT COOKIES

Steps:

• Preheat oven to 375 degrees. Place hazelnuts on a baking sheet and toast until golden and fragrant, 10 to 15 minutes. Remove from oven and let cool completely. Reduce oven temperature to 350 degrees. Pulse in a food processor until just finely ground (do not grind into a paste).
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 2 to 3 minutes. Add flour, ground hazelnuts, and salt; beat until dough forms. If needed, drizzle in 1 to 2 tablespoons water, 1 tablespoon at a time, to help form a dough. Dough can be wrapped well in plastic and refrigerated up to 1 day or frozen up to 3 months (thaw in refrigerator before using).
• Roll dough into 1-inch balls and transfer to parchment-lined baking sheets, spacing 2 inches apart. Press balls with tines of fork to flatten. Bake until edges are golden, rotating sheets halfway through, 12 to 15 minutes. Transfer sheets to a wire rack and let cookies cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

OMA KIENER'S HAZELNUT CHRISTMAS COOKIES

Steps:

• Beat the butter, sugar, egg, and salt together in a mixing bowl until light and fluffy. Stir in the flour and baking soda, and mix just until blended. Mix in the hazelnuts.
• Turn the dough out onto a lightly floured surface and shape into 2 1/2 inch log. Wrap snugly in wax paper, and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Unwrap, and cut the log into 1/8 inch thick slices. Place on prepared baking sheets 2 inches apart. Brush tops with beaten egg and, if desired, decorate with sprinkles.
• Bake in preheated oven until edges are lightly browned, 12 to 15 minutes. Cool on racks, and store in an airtight tin.

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.

GERMAN HAZELNUT COOKIES

Steps:

• Cream butter and sugar with an electric mixer on medium speed until well blended.
• Add egg.
• Gradually stir in the flour and hazelnuts on low speed; mix until well blended.
• Divide dough in half and form 2 logs.
• Chill the logs, wrapped in foil, for at least 1 hour.
• Cut each log into 1/4-inch thick rounds and arrange the rounds 2 inches apart on the baking sheets.
• Bake at 175°C (350° F) until the edges of the cookies are golden brown, about 10-15 minutes.
• Let cool completely.
• Place Nutella between the two bottom sides of the cooled cookies.
• Press gently till filling has spread to edge of cookies.

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.