Best 4 Italian Hazelnut Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Tantalizing Italian Hazelnut Cookies: A Culinary Symphony of Sweetness and Nutty Delight**

Embark on a culinary journey to the heart of Italy with our enticing Italian hazelnut cookies. These exquisite treats, also known as Baci di Dama, captivate the senses with their delightful fusion of flavors and textures. Each delicate cookie is a symphony of sweet, nutty notes, offering a perfect balance of crispy exteriors and soft, chewy interiors. Discover the secrets behind these delectable delights as we unveil the traditional and creative recipes hidden within this article. From classic Baci di Dama to innovative variations infused with chocolate, pistachios, and even a hint of espresso, we'll guide you through the steps to create these irresistible cookies that will impress your family and friends. Get ready to indulge in a taste of Italian culinary artistry with our curated collection of hazelnut cookie recipes.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES



Italian Hazelnut Espresso Shortbread Cookies image

Categories     Cookies     Coffee     Food Processor     Chocolate     Dessert     Bake     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 dozen

Number Of Ingredients 10

2 cups all purpose flour
1 cup (packed) golden brown sugar
3 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
2/3 cup hazelnuts, toasted, husked, coarsely chopped
2 tablespoons hot water
2 ounces semisweet chocolate, chopped

Steps:

  • Preheat oven to 350°F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
  • Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
  • Cut each shortbread round into 24 wedges. Cool completely.
  • Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

ITALIAN HAZELNUT COOKIES WITH NUTELLA® HAZELNUT SPREAD



Italian Hazelnut Cookies with Nutella® hazelnut spread image

Two crunchy hazelnut cookie halves, filled with a soft layer of Nutella® hazelnut spread. Is there anything better on a winter's day? No wonder these Italian cookies are called Lady's Kisses! A marriage made in heaven.

Provided by Nutella® hazelnut spread

Categories     Trusted Brands: Recipes and Tips

Time 4h

Yield 24

Number Of Ingredients 7

2 cups ground hazelnuts
1 ⅔ cups all-purpose flour
1 ½ cups confectioners' sugar
¾ cup butter, softened
2 egg yolks
1 pinch salt
½ cup Nutella® hazelnut spread

Steps:

  • In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours.
  • Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets.
  • Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack.
  • Spread or pipe 1 tsp Nutella® hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.

Nutrition Facts : Calories 220 calories, Carbohydrate 19.5 g, Cholesterol 32.3 mg, Fat 15 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 50.7 mg, Sugar 11.4 g

ITALIAN CHOCOLATE HAZELNUT COOKIES



Italian Chocolate Hazelnut Cookies image

These cookies have a rich shortbread taste.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
1 cup packed brown sugar
3 tablespoons cornstarch
4 teaspoons instant espresso powder
¾ teaspoon salt
1 cup unsalted butter, cubed
1 teaspoon vanilla extract
⅔ cup hazelnuts - toasted, skinned and coarsely chopped
2 tablespoons hot water
2 (1 ounce) squares semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in a food processor. Add butter and vanilla. Using the pulse cycle-or pressing on/off button on your food processor, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
  • Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom.
  • Bake at 350 degrees F (175 degrees C) until deep golden brown, about 25 minutes. Transfer to a rack and let cool for 2 minutes then remove sides of pan. Cut each shortbread round into 24 wedges. Cool completely.
  • Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets.

Nutrition Facts : Calories 180.5 calories, Carbohydrate 19.9 g, Cholesterol 20.3 mg, Fat 10.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 5.5 g, Sodium 76.7 mg, Sugar 10.3 g

ITALIAN HAZELNUT COOKIES



Italian Hazelnut Cookies image

These crispy cookies are made with hazelnuts and eggs and called Brutti Ma Buoni: literally, "Ugly But Good." But they are really more plain-looking than ugly, and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table. From Eating Well magazine, October 2008.

Provided by kitty.rock

Categories     Drop Cookies

Time 1h15m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 5

2 cups hazelnuts, toasted and skinned
1 1/4 cups sugar
4 large egg whites
1/2 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Position 2 racks as close to the center of the oven as possible; preheat to 325 degrees F. Line 2 baking sheets with parchment paper or nonstick baking mats.
  • Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
  • Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form.
  • Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
  • Drop the batter by the tablespoons 2 inches apart on the prepared baking sheets.
  • Bake the cookies until golden brown, 25 to 30 minutes, switching the pans back to front and top to bottom halfway through.
  • Let cool on the baking sheets for 5 minutes.
  • Gently transfer the cookies to a wire rack to cool completely.
  • When the baking sheets are thoroughly cooled, repeat with the remaining batter.
  • NOTE: TO TOAST AND SKIN HAZELNUTS.
  • TO TOAST: Cook sliced or chopped nuts in a small dry skillet over medium-low heat, stirring constantly until fragrant and lightly browned, 2 to 4 minutes.
  • Toast whole hazelnuts on a baking sheet in a 350 degree F oven, stirring occasionally, until fragrant, 7 to 9 minutes.
  • TO SKIN: Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.

Nutrition Facts : Calories 91.5, Fat 5.5, SaturatedFat 0.4, Sodium 46.1, Carbohydrate 9.9, Fiber 0.9, Sugar 8.8, Protein 1.8

Tips:

  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much in the oven.
  • Use high-quality hazelnuts. The better the hazelnuts, the better the cookies will taste. Look for hazelnuts that are plump and free of blemishes.
  • Toast the hazelnuts before using them. This will enhance their flavor and make them more fragrant.
  • Be careful not to overmix the dough. Overmixing will make the cookies tough.
  • Bake the cookies until they are just golden brown. Overbaking will dry them out.
  • Let the cookies cool completely before serving. This will allow the flavors to meld and the cookies to firm up.

Conclusion:

Italian hazelnut cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their rich, nutty flavor and delicate texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these Italian hazelnut cookies a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #cuisine     #preparation     #for-large-groups     #healthy     #5-ingredients-or-less     #drop-cookies     #desserts     #easy     #european     #cookies-and-brownies     #italian     #dietary     #low-cholesterol     #healthy-2     #low-in-something     #number-of-servings     #4-hours-or-less

Related Topics