Six Hazelnut Cookies​

1. Sabrina's Grandmother's Hazelnut Macaroons

INGREDIENTS

4 egg whites
300g sugar
300g ground hazelnuts (plus a few whole for the top)
1/4 teaspoon vanilla
​1/4 teaspoon lemon juice

INSTRUCTIONS

Whip egg whites until still (3 minutes on light)
Add sugar and whip for 3-5 minutes. 
Stir in ground hazelnuts, lemon juice, and vanilla. 
Scoop out onto parchment-lined baking sheets. Bake at 350° F for 20-25 minutes. 

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2. Brown Butter Hazelnut Chocolate Chip Cookie

INGREDIENTS

​1/2 cup unsalted butter, cut into pieces
2 tablespoon milk powder
1 tbsp water
2/3 cup lightly packed brown sugar
1/3 cup granulated sugar
1 large egg
2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup hazelnuts, chopped in to halves
Sea salt, for topping

INSTRUCTIONS

1. Melt butter in a saucepan over medium heat, stirring constantly until it turns dark yellow and begins to bubble. Add the milk powder and stir until slightly brown. 
2. Combine the browned butter, water, and sugars in a bowl, mixing well. Add the egg and vanilla extract, beating until smooth and creamy.
3. In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Whisk well.
4. Gradually add the dry ingredients to the wet mixture and stir until fully incorporated.
5. Fold in the hazelnuts and chocolate.
6. Refrigerator for at least 30 minutes.
7. Preheat the oven to 375° F. Scoop cookie dough onto parchment-lined baking sheet. Using a cookie scoop, portion the dough into 12-15 balls. Place them on the prepared baking sheet, ensuring they are spaced apart.
8. Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked. Sprinkle with sea salt right after removing from the oven.
9. Cool cookies on the baking sheet for 10 minutes before transferring them to a wire rack.

3. Hazelnut Oil Rosemary Crinkle Cookie

INGREDIENTS

1/2 cup hazelnut oil
3/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons pure vanilla extract
1 large egg
1 ¼ cups all purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon fresh rosemary, chopped

INSTRUCTIONS

1. Preheat the oven to 350° F. 
2. Whisk together hazelnut oil, sugars, vanilla, and egg.
3. Add the flour, cornstarch, baking powder, baking soda, salt, and chopped rosemary. Mix until well combined. 
4. Scoop cookie dough onto cookie sheets (about 2 tablespoons each) lined with parchment paper. Leave two inches between each mound as the cookies will spread. 
5. Bake for 10 minutes. They are done when they have formed large crinkles and the edges are golden. 

4. Flourless Chocolate Hazelnut Butter

INGREDIENTS

150 grams hazelnuts
170 grams brown sugar
30 grams cocoa powder
1/4 teaspoon fine sea salt
3/4 teaspoon baking soda
1/2 teaspoon vanilla extract
1 egg
90 grams chocolate chip

INSTRUCTIONS

1. ​Pre-heat oven to 350° F and line 3 baking sheets with parchment paper.
2. Grind hazelnuts into hazelnut butter using a high power blender or food processor. It should formed a thick paste, but doesn't need to be completely smooth.  
3. Whisk together sugar, cocoa, salt and baking soda, making sure lumps are completely broken down.
4. Add hazelnut butter, vanilla, egg and chocolate. Stir until well combined. It will be a sticky, thick paste. 
5. Spoon out scoops of dough onto the baking trays. Leave space to allow for spreading. Do not flatten.
6. Bake for 10-12 minutes (until the edges are just darkening). 
7. Cool completely on baking sheet. 

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5. G-ma's Adventure Cookies

INGREDIENTS

1/2 cup butter
1 pound dates, chopped
3/4 cup white sugar
1 egg beaten
1 tablespoon milk
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 cup coarsely chopped hazelnuts
2 cups Rice Krispies
1 cup of flaked coconut (for rolling)

INSTRUCTIONS

1. Melt the butter slowly over low heat.  Add sugar and dissolve.  Next add chopped dates.  Stir continually until mixture begins to boil and forms a caramel. 
   
2. Remove from heat and allow it to cool.
   
3. Beat egg with milk. When the date mixture has cooled to warm, slowly add in the egg mixture while stirring. Add vanilla and salt.
4. Return to low to medium heat and continue stirring constantly until boil.  Boil for 2 minutes and remove from heat.  Allow to cool.
5. Gradually add Rice Krispies and chopped hazelnuts, mixing to combine.
6. Roll 1 inch balls in palms of hands and roll balls in flaked coconut.  Place on trays lined with wax paper.
7. Place in the freezer or cold porch until firm.

6. Hazelnut Butter Cookies

INGREDIENTS

6 oz lightly toasted hazelnuts
2 tablespoons hazelnut oil
6 tablespoons unsalted butter, at room temperature
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
Pinch of salt

INSTRUCTIONS

1. Preheat oven to 350° F.
2. Coarsely grind the hazelnuts in a food processor or high powered blender. Remove 1/4 cup of ground hazelnuts. Grind the remainder finely, adding oil and blending thoroughly into a hazelnut butter. 
3. Cream butter and sugars together until light and fluffy. Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
4. Whisk together flour, baking soda, and salt. Mix slowly into the hazelnut butter, then add the reserved, coarse hazelnuts. Form the dough into balls and arrange 2 inches apart on parchment-lined baking sheets.
   
5. Flatten the balls with a fork into 1 1/2 inch rounds, making a cross. 
6. Bake for 8-9 minutes or until the cookies are golden. Cool on racks.

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