Best 9 Hazelnut Tri Color Cookies Recipes

TOASTED HAZELNUT SLICE 'N' BAKE COOKIES WITH MILK CHOCOLATE

Steps:

• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and creamy. Beat in egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
• In a separate bowl, whisk the flour, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick and slightly sticky. Switch to high speed and beat in 3/4 cup chopped hazelnuts. Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don't have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Remove logs from the refrigerator and roll into coarse sugar, if desired. It's really only for added crunch and a little sparkle! Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
• Melt the chopped milk chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle with remaining chopped hazelnuts. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!

TRIPLE CHOCOLATE-HAZELNUT COOKIES

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 TRI-COLOR COOKIES

Steps:

• Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet; bake until golden brown, 6 to 8 minutes. Let cool completely.
• Spray three 9 1/2‐by‐12 1/2‐inch rimmed baking sheets (also called quarter‐sheet pans) with cooking spray. Line with parchment; spray parchment.
• In a food processor, finely grind cooled hazelnuts. Add confectioners' sugar, 1 egg white, and 1/4 teaspoon salt. Blend until mixture holds together. Transfer to a mixer bowl fitted with a TK attachment. Add 1 cup granulated sugar, and beat on medium speed until combined, about 2 minutes. Add butter and beat until fluffy, about 3 minutes.
• Add liqueur to mixer, then egg yolks, one at a time, beating to combine after each addition. Reduce speed to low; beat in flour and remaining 1 teaspoon salt until combined.
• In a clean bowl, beat remaining 5 egg whites in mixer fitted with the whisk attachment on medium speed until soft peaks form, gradually adding remaining 1/4 cup granulated sugar. Continue beating until stiff peaks form, 3 to 4 minutes. Whisk into flour mixture in two additions. Divide mixture equally between three bowls (one can be the bowl you mixed in).
• Stir ground raspberries into one bowl, matcha into another, and leave third plain. Spread each batter evenly into a separate prepared pan. Bake, rotating pans once, until just set, dry on top, and just beginning to pull away from sides of pan, 18 to 20 minutes. Let cool completely in pans on wire racks.
• Turn green cake out of its pan onto a parchment‐lined baking sheet or cutting board. Remove parchment. Spread half of jam evenly over cake, all the way to edges. Turn out white cake onto green cake; remove parchment. Spread remaining jam over white cake. Turn out pink cake onto white; remove parchment. Wrap in plastic and top with a small baking sheet or board and a few cans to weigh down. Refrigerate at least 4 hours and up to 12 hours.
• Place chocolate in a heatproof bowl set over a pot of simmering water, or in a microwave. Just before all is melted, remove from heat; stir with a spatula until completely melted. Pour half of chocolate over cake and spread evenly with an offset spatula.
• Refrigerate until set, about 10 minutes. Flip over and repeat on second side with remaining chocolate. Refrigerate 10 minutes. Cut into 1 1/4‐inch squares. Refrigerate in a single layer in an airtight container up to 1 week, or store at room temperature up to 2 days.

HAZELNUT COOKIES

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 GELT COOKIES

Steps:

• In a medium mixing bowl, combine the flour, ground hazelnuts, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, and orange zest on medium high until pale and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating after each, and then add the vanilla.
• Reduce the speed to low and gradually add the flour mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour, or up to two days, or you can get going on rolling out your dough and cutting out your cookies immediately.
• When ready to bake, set an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Line two baking sheets with parchment and set aside.
• Working with half of the dough at a time, roll it out on a lightly floured surface to a thickness that's just under 1/2-inch-thick. Cut out 2 1/2-inch circles with a biscuit cutter and then transfer to a baking sheet, 1-inch apart. Re-roll scraps and cut out more shapes. Bake until they're lightly browned on the bottom; begin checking for doneness at 12 minutes. Let cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.
• Spoon a teaspoon of chocolate onto the top of each cookie, and spread it around with a spoon into a little Gelt-sized circle. Top with sprinkles and let set in the fridge or at room temperature. Enjoy!
• To make the gelt, melt the chocolate in a double boiler or in a microwavable bowl in 30-second increments, stirring after each. Melt until it's just smooth and then remove from heat.

3-INGREDIENT HAZELNUT COOKIES

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

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.

ITALIAN TRI-COLOR COOKIES (RAINBOW COOKIES)

Steps:

• Preheat Oven to 350 degrees.
• Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
• In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine.).
• Reduce speed to medium and beat in the eggs one at a time until blended.
• Reduce speed to low and then add the flour and salt slowly to the mixture until combined.
• Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.).
• Add 15 drops of red food color to one bowl and 15 drops of green food color to the other. Stir each bowl until evenly blended with color.
• Spoon the untinted batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repear with red batter in second pan and green batter in remaining pan.
• Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes.
• Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch.
• Run tip of knife around side of pans to loosen layers.
• Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
• Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the green layer.
• Take the untinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.
• Spread remaining 1/3 cup of Apricot preserves onto the untinted layer.
• take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.
• In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted.
• Spread melted chocolate mixture on top of the red layer evenly. Do not put mixture on sides.
• refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
• To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
• Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.

HAZELNUT COOKIES

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.