Best 6 Folded Hazelnut Cookies Recipes

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Indulge in a delightful culinary journey with our exquisite Folded Hazelnut Cookies, a symphony of flavors that will tantalize your taste buds. Embark on a sensory adventure as you discover the rich, nutty aroma of hazelnuts, perfectly complemented by the delicate sweetness of powdered sugar. These cookies are not just a treat for the palate but also a visual masterpiece, boasting an intricate folded design that adds an elegant touch to any occasion. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step recipe guide will lead you effortlessly through the process, ensuring success with every bite. From preparing the dough to achieving the perfect fold, we've got you covered. Additionally, explore variations of this classic recipe, such as the Chocolate-Hazelnut Swirl Cookies, where the harmonious blend of chocolate and hazelnut creates a taste that is simply irresistible. For those with dietary restrictions, we offer a gluten-free version of the Folded Hazelnut Cookies, ensuring everyone can savor the magic of this delectable treat. Prepare to be captivated by the sheer delight of these Folded Hazelnut Cookies, a testament to the culinary artistry that awaits you within.

Here are our top 6 tried and tested recipes!

HAZELNUT COOKIES



Hazelnut Cookies image

These are perfect to make if you want something simple and sweet but still need an excuse for why it's healthier.

Provided by Sierra

Categories     Desserts     Cookies     Nut Cookie Recipes     Hazelnut

Time 35m

Yield 40

Number Of Ingredients 9

1 cup butter, at room temperature
½ cup white sugar
½ cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped hazelnuts

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.

Nutrition Facts : Calories 96.6 calories, Carbohydrate 10.3 g, Cholesterol 16.9 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 5.3 g

3-INGREDIENT HAZELNUT COOKIES



3-Ingredient Hazelnut Cookies image

Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Hazelnut     Soufflé/Meringue     Egg     Wheat/Gluten-Free     Dessert     Cookies     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 4

2/3 cup skin-on hazelnuts (about 3 1/2 ounces)
1 large egg white
Pinch of kosher salt
1/3 cup sugar

Steps:

  • Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. Pulse in a food processor until coarsely chopped.
  • Reduce oven temperature to 300°F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. Gently fold in sugar and chopped hazelnuts until well combined.
  • Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2" apart. Bake cookies until golden brown, 16-18 minutes. Transfer cookies to wire racks and let cool.

HAZELNUT COOKIES



Hazelnut Cookies image

Provided by Maggie Ruggiero

Categories     Cookies     Dessert     Bake     Kid-Friendly     Hazelnut     Gourmet     Queens     New York     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 40 cookies

Number Of Ingredients 4

1/2 cup hazelnuts (2 oz)
1/4 cup plus 3 tablespoons sugar
3/4 cup plus 2 tablespoons all-purpose flour
1 stick (1/2 cup) cold unsalted butter, cut into small pieces

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
  • Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.
  • Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
  • Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.

HAZELNUT FORTUNE COOKIES



Hazelnut Fortune Cookies image

Provided by Food Network

Categories     dessert

Time 35m

Yield 10 to 12 cookies

Number Of Ingredients 8

1 egg white
1 teaspoon hazelnut extract
1-ounce hazelnut paste
1/4 cup sugar
1/4 cup all-purpose flour
3 tablespoons butter, melted but cooled
1 cup chocolate, melted
1/2 cup hazelnuts, chopped

Steps:

  • Preheat oven to 375 degrees F.
  • Lightly whip the egg white, hazelnut extract, hazelnut paste, and sugar. Sift the flour and mix into the egg white until smooth. Stir in the butter.
  • Using a template 3 1/2-inch round, spread the batter on a sheet pan lined with a silpat. (If you don't have a template, you can drop 2 teaspoons of batter onto the sheet pan and spread evenly into a 3 1/2-inch circle.)
  • Bake for approximately 5 minutes until the edges become brown. Remove from the oven.
  • One at a time and working quickly, turn a cookie over, place a fortune in the center of the cookie. Draw opposite edges towards the center, slightly overlapping and then fold the ends downwards, in half. You can fold over the rim of a bowl. Cookies will crisp as they cool.
  • When cool, coat the outer rim with melted chocolate and rolled in chopped hazelnuts.

TRIPLE CHOCOLATE-HAZELNUT COOKIES



Triple Chocolate-Hazelnut Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield About 24 cookies

Number Of Ingredients 11

1 cup blanched hazelnuts, chopped
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup sugar
1 cup milk chocolate chips
1 cup white chocolate chips

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the hazelnuts on a baking sheet and bake on the upper rack until golden, about 7 minutes. Line 2 baking sheets with parchment paper.
  • Whisk the flour, baking powder and salt in a medium bowl. Combine the chopped chocolate and butter in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Add the vanilla and whisk until smooth; set aside.
  • Beat the eggs in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually add the sugar and beat until thick and pale yellow, about 6 minutes. Gradually add the melted chocolate mixture and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined, about 1 minute. Fold in the hazelnuts and chocolate chips.
  • Drop heaping tablespoons of batter 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are slightly puffed and crackly, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.

HAZELNUT COOKIES



Hazelnut Cookies image

Provided by Moira Hodgson

Categories     dessert

Time 30m

Yield About 30 cookies

Number Of Ingredients 10

6 ounces unskinned lightly toasted hazelnuts
2 tablespoons vegetable oil
6 tablespoons unsalted butter, at room temperature
1/2 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
Pinch of salt

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.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Chill the dough before baking: Chilling the dough helps to firm it up and prevent it from spreading too much in the oven. This results in a more defined and delicate cookie.
  • Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of the cookies. Opt for a semisweet or bittersweet chocolate with a cocoa content of at least 60%.
  • Don't overmix the dough: Overmixing the dough can make the cookies tough. Mix just until the ingredients are combined.
  • Bake the cookies until they are just set: Overbaking the cookies will make them dry and crumbly. Bake them just until the edges are golden brown and the centers are still slightly soft.
  • Let the cookies cool completely before serving: The cookies will continue to set as they cool. Letting them cool completely will help to prevent them from crumbling.

Conclusion:

Folded hazelnut cookies are a delicious and elegant treat that are perfect for any occasion. With their crispy exterior and soft, chewy interior, these cookies are sure to be a hit. By following the tips above, you can make perfect folded hazelnut cookies that will impress your friends and family.

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