This is my grandmothers recipe, I grew up with this recipe and none of the cookies on this plate are more traditional to me and my family than this cookie. There were many years where all I would bake only this cookie and nothing else.
Not a difficult recipe, but the lovely flavor of roasted hazelnut with the sweetness of the dough and the bitter note of the cocoa powder its just the perfect combination.
For me this cookie says Christmas.
It is also the first time that I am sharing this recipe.
Makes 108 cookies
- 1 1/4 cup (125g) roasted ground hazelnuts
- 2 cups (250g) All-purpose Flour
- 1 tsp baking powder
- 3/4 cup (100g) cornstarch
- 1 cup (100g) powdered sugar
- 1 tsp Vanilla Extract
- 1 pinch salt
- 2 sticks + 2 Tbsp (250g) unsalted soft butter
- cocoa powder
- In a non-stick frying pan roast the ground hazelnuts until a little toasted. Immediately, remove from heat and pour into a bowl to prevent burning.
- In a mixing bowl mix hazelnut meal, flour, baking powder, cornstarch, powdered sugar, Vanilla, salt, and butter and knead until a uniform dough forms. This might take a minute, but just keep going.
- Let the dough chill for 30 minutes and then divide the dough into 4 pieces and shape each piece into an 11" roll, then roll each roll in cocoa powder. Wrap in plastic and chill for a minimum of 1 hour.
- Preheat your oven to 350°F (180°C).
- Slice them into 1/4" slices and place them on a parchment-covered cookie sheet.
- Bake for 13 minutes. The cookie will stay pale on top but brown underneath.
- Let the cookie cool completely then place them in an airtight container for 6-8 weeks.