French · Dessert
Hazelnut Butter Cookies
A classic French butter cookie enriched with finely ground toasted hazelnuts, creamed butter and a single egg yolk for a tender, sandy crumb. Baked until just pale gold at the edges, these are simple, nutty and deeply buttery — the kind of petit four found in a Breton pâtisserie case.
$1
15 minsPrep
14 minsCook
59 minsTotal
EasyLevel
Nutrition per serving
270Calories
3.9gProtein
17.8gFat
24.2gCarbs
8.6gSugar
1.4gFiber
286mgSodium
63mgChol
7.9gSat Fat
90mgPotassium
21mgCalcium
1.4mgIron
0.1mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Normandy Cider
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Toast the hazelnuts lightly in a dry pan, cool, then grind finely in a mixer-grinder.
2
Cream the softened butter and sugar together by hand until pale and smooth, about 2 minutes.
3
Beat in the egg yolk and vanilla extract until fully incorporated.
4
Fold in the ground hazelnuts, sifted flour and salt until a soft dough forms; do not overmix.
5
Divide the dough into 4 equal portions and roll into balls, then flatten slightly on a lined baking sheet, spaced well apart.
6
Bake at 170°C (340°F) for 13-15 minutes until the edges turn pale gold.
7
Cool the cookies on a wire rack for at least 10 minutes before serving; they firm up as they cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Butter, softened
- 16g16g Sugar White
- 6g6g Egg Yolk
- 38g38g All Purpose Flour, sifted
- 18g18g Hazelnut, finely ground
- 2g2g Vanilla Extract
- 1g1g Salt
