Hazelnut meal does most of the work in these cookies. The ground nuts give them a sandy, slightly crumbly texture that you don’t get from a straight flour recipe, and the cinnamon is there but not loud. Big difference. They keep well in a tin for five or six days, which makes them worth baking in quantity.
How to Make Crispy Hazelnut Cookies
Cream the butter well
Soft butter matters here, not melted. Take it out of the fridge an hour ahead and cream it with the sugar until the mixture goes pale. This is what gives the cookies their light texture once baked.
Don’t overwork the dough
Once you add the flour and hazelnut meal, mix only until the dough holds when pressed and no dry streaks remain. Overmixing develops gluten and makes the cookies tough rather than short. 
Crispy Hazelnut Cookies
- Total Time: 27 minutes
- Yield: Makes 24 1x
- Diet: Omnivore
Description
These nutty cookies are perfect with afternoon tea or coffee. A simple recipe with a big flavor payoff!
Ingredients
- 1 cups (237 ml) Soft Butter
- 1 cups (227 g) Sugar
- 1 oz (40 g) Egg white, lightly beaten
- 1 tsp Vanilla extract
- 1 cups (237 ml) Plain flour, sieved
- 1 cups (227 g) Hazelnut meal (ground hazelnut)
- 1 tsp Cinnamon powder
Instructions
- Mix sifted plain flour, ground hazelnut, and cinnamon powder well together in a plastic bag. Set aside.
- Cream soft butter, sugar, and vanilla flavor until light and fluffy at medium speed.
- Lower speed, slowly add in egg white and gradually add in the flour ingredients; mix well to soft dough. Do not overmix.
- Scoop soft dough into the cookie press and press out soft dough onto a baking tray lined with baking paper.
- Bake at 356°F (180°C) for about 12 minutes, or until golden brown.
- Allow cookies to cool before storing in an airtight container.
Notes
- To ensure even baking, use a cookie scoop for consistent dough portions.
- For a richer hazelnut flavor, toast the hazelnuts before grinding them.
- Store cookies in an airtight container at room temperature for up to a week to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8
- Sodium: 50
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 2
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Frequently Asked Questions
Can I substitute almond meal for the hazelnut meal?
You can, but the flavor will shift noticeably. Hazelnut meal gives these cookies their distinct toasty, slightly earthy taste. Almond meal works in a pinch and keeps the texture similar.
Why does this recipe use egg white instead of a whole egg?
Egg white keeps the cookies lighter and crispier. A whole egg would add richness and make them slightly cakier, which changes the texture you want from a pressed cookie.
How should I store these cookies?
Keep them in an airtight container at room temperature for up to a week. They stay crisp as long as moisture doesn’t get in. You can also freeze the baked cookies for up to two months.
