Time: 1 hour 40 min.
Complexity: easily
Quantity: 30 pcs.

These exquisite Italian-style cookies have a wonderful nutty flavor and aroma thanks to the hazelnuts and hazelnut liqueur added to the dough. Blanched and peeled hazelnuts are first roasted in the oven, then ground and mixed with flour. For flavoring, choose Frangelico, an Italian hazelnut liqueur. Combined with a pinch of cinnamon, it creates a stunning bouquet of aromas. Bake the cookies, dusting the tops with red decorative sugar, then secure two cookies together with Nutella, a chocolate-hazelnut spread.

Ingredients:

• 1/3 tbsp. blanched hazelnuts
• 3/4 cup premium flour
• 0.5 tsp ground cinnamon
• 1/4 teaspoon salt
• 110 g unsalted butter, room temperature
• 0.5 cup granulated sugar
• 1 large egg, room temperature
• 2 tbsp. milk
• 1 tbsp. nut liqueur (hazelnut)
• Red decorative sugar, for sprinkling
• 0.5 cup chocolate-hazelnut spread

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

hazelnuts, premium flour, cinnamon, butter, sugar, eggs, milk, nut liqueur, chocolate-nut butter

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Preparation:

Step 1
• Position oven racks in the upper and lower thirds of the oven; preheat to 325°F (160°C). Line two baking sheets with parchment paper. Place the hazelnuts on a small baking sheet and toast in the oven for 12 minutes. Let cool. Transfer the nuts to a zip-lock plastic bag and crush with a rolling pin.
Step 2
• In a medium bowl, combine the chopped hazelnuts with the flour, cinnamon, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until fluffy, 3-4 minutes. Add the egg, then the milk, then the hazelnut liqueur, beating well after each addition. Reduce the mixer speed to low and beat in the flour, mixing until the dough comes together (it will be thinner than regular cookie dough).
Step 3
• Transfer the dough to a large zip-lock plastic bag. Trim 1 cm from the corner. Pipe 2.5 cm mounds of dough onto prepared baking sheets, 4 cm apart. Tap the baking sheet a few times on the counter to flatten the mounds. Sprinkle half of the mounds with red sugar (these will be the tops).
Step 4
• Bake, rotating the baking sheets halfway through, until the cookies are flat and the edges are golden, 18-22 minutes. Let cool on the baking sheets for 10 minutes, then transfer the cookies to wire racks to cool completely. Secure two cookies together with chocolate-hazelnut spread.

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