Indulge in the delightful harmony of flavors with our curated collection of hazelnut tea cookies. These delectable treats are a symphony of nutty richness and aromatic tea infusion, offering a unique and satisfying culinary experience. Embark on a journey of taste sensations as you explore a variety of recipes, each presenting a distinctive twist on this classic cookie. From the simplicity of our basic hazelnut tea cookie recipe to the decadent indulgence of our chocolate-dipped hazelnut tea cookies, these recipes cater to every palate and occasion. Whether you prefer a crispy exterior with a tender interior or a chewy, gooey texture, our selection of recipes has something for every cookie enthusiast. Prepare to tantalize your taste buds and create unforgettable moments with our hazelnut tea cookie recipes.
Here are our top 7 tried and tested recipes!
HAZELNUT SHORTBREAD COOKIES RECIPE
These hazelnut shortbread cookies are perfect for your Christmas cookie box. The cookies have the consistency of crumbly, buttery, melt-in-your-mouth shortbread, with a distinctive hazelnut flavor.
Provided by Julia
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Toast raw hazelnuts at 350 degrees Fahrenheit for 5-7 minutes until fragrant. Cool the nuts to room temperature, then husk them by rubbing a handful of hazelnuts between your hands. This should do a pretty good job of getting rid of most of the skins. Some will remain - that's OK.
- To make finely ground nuts, place toasted and husked hazelnuts and 1/4 cup sugar into food processor and process until finely ground.
- Add 3/4 cup and 2 tablespoons of flour and a pinch of salt to the food processor and pulse to combine. Add butter and process until dough forms, scraping the sides of the food processor bowl with spatula if necessary. The dough will be soft.
- On a flour-dusted surface, roll dough into 2 logs, each about 1 inch wide. Wrap each log in plastic wrap and place wrapped cookie dough in the freezer for 30 minutes, then in the refrigerator for 30 minutes.
- Preheat oven to 325 Fahrenheit.
- After cookie dough has been in the freezer and in the refrigerator, unwrap plastic and slice each log into thin cookie slices.
- Place cookie slices on a parchment-lined ungreased baking sheet, spacing 2 inches apart.
- Bake for about 12-15 minutes, don't let the cookies get brown.
- Cool cookies on baking sheet for 5 minutes, after that transfer cookies to wire rack to continue cooling. Using sifter, sprinkle cookies with powdered sugar.
- Store cookies in airtight container - they can last about 2 weeks.
Nutrition Facts : Calories 63 kcal, Carbohydrate 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sugar 2 g, ServingSize 1 serving
HAZELNUT COOKIES
The deep hazelnut flavor and buttery goodness of these cookies belie their simplicity. With just five ingredients, these are some of the easiest cookies to make. Martha made this recipe on episode 704 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 5
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.
HAZELNUT TEA COOKIES
Steps:
- Heat oven to 325 degrees F and arrange racks in upper and lower third.
- Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside.
- Put butter in the bowl of a stand mixer fitted with the paddle attachment and mix over medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes.
- Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts.
- Shape dough into 1-tablespoon balls and place on parchment-lined baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets.
- Meanwhile, put some powdered sugar in a medium bowl. After 5 minutes, roll the cookies in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving.
HAZELNUT MADELEINE COOKIES
These soft, cakelike cookies have a delicate hazelnut flavor—perfect for making great memories! They're baked in the distinctive shell-shaped madeleine pan, available in kitchen specialty stores. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a food processor, combine the hazelnuts and confectioners' sugar; cover and process until nuts are finely chopped. Set aside. Melt 1 tablespoon butter; brush two 12-shell madeleine pans with butter. Dust with 2 tablespoons flour; tap pans to remove excess flour and set aside. Place remaining 1/2 cup butter in a saucepan; melt over low heat until it turns a light amber color, 4-5 minutes. Set aside to cool., In a large bowl, beat egg yolks and sugar until thick and a pale lemon color. Stir in melted butter and vanilla. Combine the baking powder, salt and remaining flour; stir into butter mixture just until combined. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Gently fold in reserved nut mixture., With a tablespoon, fill prepared pans two-thirds full. Bake at 325° until golden brown, 18-20 minutes. Cool for 2 minutes before inverting pans onto wire racks to remove cookies. Cool completely. Lightly dust with additional confectioners' sugar if desired.
Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 78mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
HAZELNUT COOKIES
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
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
HAZELNUT COOKIES
Provided by Moira Hodgson
Categories dessert
Time 30m
Yield About 30 cookies
Number Of Ingredients 10
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
HAZELNUT TEA CAKES
Close your eyes, imagine a delicious, light and tender, hazelnut cookie that has been rolled in icing sugar. Want a bite? These delicate cookies are quick and easy to make, and are just as good as they sound, perfect when paired with tea or coffee. So are you ready for a break yet?
Provided by Baby Kato
Categories Cookies
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat your oven to 325F.
- 2. In a large bowl, cream together the butter, 1/4 cup powdered sugar, and the vanilla until smooth and light.
- 3. Next add the flour, salt, and ground hazelnuts and stir until well combined.
- 4. Chill dough for 1 hour, drop onto greased cookie sheets in rounded teaspoons.
- 5. Bake in preheated 325 F oven for 25 minutes.
- 6. Cool for 10 minutes, then roll in powdered sugar.
- 7. Cool completely on a wire rack, then once again, roll in powdered sugar.
Tips:
- Use fresh hazelnuts for the best flavor. If you can't find fresh hazelnuts, you can use roasted hazelnuts, but they won't have as much flavor.
- Toast the hazelnuts before using them in the cookies. This will help to bring out their flavor and make them more fragrant.
- Don't overmix the cookie dough. Overmixing will make the cookies tough.
- Chill the cookie dough for at least 30 minutes before baking. This will help the cookies to hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just golden brown around the edges. If you overbake them, they will be dry and crumbly.
- Let the cookies cool completely before serving. This will help them to set and firm up.
Conclusion:
Hazelnut tea cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are made with simple ingredients and can be customized to your liking. With a few simple tips, you can make hazelnut tea cookies that are sure to impress your friends and family.
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