How to Make Italian Hazelnut Cookies
If you're a fan of Italian desserts, hazelnut cookies, known as "Biscotti alle Nocciole," are a delightful treat that you must try. These cookies are easy to make and packed with the rich, nutty flavor of hazelnuts. Follow this simple recipe to create your own batch of these delectable cookies.
Ingredients
- 1 cup of hazelnuts, toasted and chopped
- 1 cup of all-purpose flour
- 1/2 cup of granulated sugar
- 1/4 cup of unsalted butter, softened
- 1 large egg
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
Instructions
1. Prepare Your Ingredients
Preeheat your oven to 350°F (175°C). Gather all the ingredients and make sure your hazelnuts are toasted. You can toast them in a dry skillet over medium heat for a few minutes until fragrant, or bake them in the oven for about 10 minutes.
2. Mix the Wet Ingredients
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract to the bowl, mixing well until all the wet ingredients are combined.
3. Combine the Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
4. Fold in the Hazelnuts
Gently fold in the chopped, toasted hazelnuts until they are evenly distributed throughout the dough.
5. Shape the Cookies
Using a cookie scoop or two tablespoons, drop rounded balls of dough onto a parchment-lined baking sheet. Make sure to leave enough space between each cookie as they will spread during baking.
6. Bake the Cookies
Bake the cookies in your preheated oven for 12-15 minutes or until the edges are lightly golden. The centers may appear soft but will firm up as they cool.
7. Cool and Serve
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them with a cup of coffee, tea, or as a delightful snack!
Storage Tips
Store your Italian hazelnut cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them. Just place them in a freezer-safe bag, and they will last for up to three months.
Whether you're baking for a special occasion or simply indulging yourself, these Italian hazelnut cookies are sure to satisfy your sweet tooth. Happy baking!