Hazelnut biscuits recipe
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- Dish type
- Biscuits and cookies
This family recipe from my granny is more than 50 years old. Simple nut biscuits that you can decorate with your favourite flavoured icing.
2 people made this
IngredientsMakes: 50 to 60 biscuits
- 200g plain flour
- 240g butter, softened
- 200g icing sugar
- 2 teaspoons vanilla sugar
- 1/4 teaspoon ground cinnamon
- 240g ground hazelnuts
- 2 eggs
MethodPrep:25min ›Cook:12min ›Extra time:1hr › Ready in:1hr37min
- Mix flour, butter, icing sugar, vanilla sugar, cinnamon, hazelnuts and eggs until well combined.
- Wrap in cling film and refrigerate for 1 hour.
- Preheat the oven to 200 C / Gas 6. Line a baking tray with baking parchment.
- Roll out the chilled mixture on a lightly floured surface to about 3mm thick. Cut out shapes of your choice and place on prepared tray. You need to work quickly as the mixture breaks easily when too warm. If that happens, return to the fridge till chilled.
- Bake till lightly coloured, about 10 to 12 minutes. Let cool, then decorate with icing of your choice and sugar sprinkles if desired.
Ice the biscuits with this royal icing recipe or use your favourite.
Reviews & ratingsAverage global rating:(7)
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper set aside. In a food processor, pulse the flour, cocoa, baking soda, salt, 1 cup chocolate chunks, and hazelnuts until chocolate and hazelnuts are the size of peas.
In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. Switch to the paddle attachment. With the mixer on low speed, add the flour mixture and remaining 1 cup chocolate chunks, and beat until just combined.
Turn out the dough onto a generously floured work surface, and divide into four equal pieces. Shape each piece into a 10-by-2-inch log. Transfer to prepared baking sheets. Brush off any excess flour. With the palm of your hand, gently press the logs to flatten slightly. Brush egg white over logs. Sprinkle with sanding sugar, if using.
Bake, rotating halfway through, until logs are just firm to the touch, 20 to 24 minutes. Transfer sheets to a wire rack to cool slightly, about 20 minutes.
Place logs on a cutting board. Using a serrated knife, cut crosswise into 3/4-inch-thick slices. Place wire racks on two large rimmed baking sheets. Arrange slices, cut sides down, on the rack. Bake until biscotti are firm to the touch and completely dry, about 20 minutes. Remove pan from oven let biscotti cool completely on the rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.
Hazelnut and cheddar biscuits recipe
Line two large baking sheets with grease proof paper.
Put the hazelnuts into a food processor, blitz to a fine crumb, then add the egg yolk, 50g of Castello Tickler Cheddar and the remaining ingredients and blitz again to form a soft dough.
Place a large piece of cling film on your work surface and tip out the sable dough. Bring together with your hands, forming it into a sausage shape about 25cm long. Wrap tightly in the cling film, pinch each end between your fingers and roll along the work surface to form a firm roll.
Unwrap the roll and brush it with a little of the remaining egg white and sprinkle the remaining 25g of Castello Tickler Cheddar over it. Re-roll in the cling film and freeze for 20 minutes, or until firm (do not freeze it).
Preheat your oven to 180c/gas mark 4.
Unwrap the roll of sable dough and cut it into 5mm thick rounds with a sharp knife, placing them on the baking sheets as you go.
Bake for 20-25 minutes until just golden, leave to cool on the tray before serving with slices of Castello Tickler Cheddar.
- ¾ cup butter
- 1 cup white sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup hazelnuts
Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.
Quick Swedish keto hazelnut cookies
- 3½ oz. 100 g butter, softened
- 1 &frasl3 cup (2½ oz.) 80 ml (70 g) erythritol
- 1 1 egg yolk egg yolks
- ½ tsp ½ tsp baking powder
- 1 tsp 1 tsp vanilla extract
- ¼ tsp ¼ tsp salt
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- 1 cup (4 oz.) 240 ml (120 g) hazelnut flour
- 18 18 hazelnuts
Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more
Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.
Instructions are for 18 servings. Please modify as needed.
Keeps fresh for at least one week in the fridge in an airtight container or for a couple of months in the freezer.
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Please could we have some keto recipes that don't use any sugar or any sugar substitutes it's so difficult to find any :-( Does anyone know where I can find some please? Thanks
We do not use any sweetener in our main meal recipes only in the desserts. You may be able to find sweetener online, depending on your location.
If I can't get hazelnuts can I just use the almond flour but double the amount?
Anyone made these without the hazelnut flour?
The recipe has not been tested with all almond flour rather than hazelnut flour. Let us know how it goes if you try it.
How fine should the hazelnut flour be? The picture looks as though the cookies use either a coarse grind or enough a "meal" texture. A couple online converters say 4 cups of hazelnuts makes 1 cup hazelnut flour.
Most commercial hazelnut flour is slightly coarser ground than almond flour.
Silly question but is Almond meal the same as Almond flour, thanks
Almond meal and almond flour are both made from ground almonds with almond flour being a finer grind.
Make the greatest rhumballs with this dough! Add rum flavour or rum, (arrak if you are swedish) maybe a little more almond flour if dough feels wet. Shape into 1” balls, dust with cocoa, refrigerate and voilá! Hey, last time I made them I put a whole toasted hazelnut in the middle. It’s like a truffle, dangerously irresistible!
A MUST TRY! Great for Christmas.
Interesting idea! Thank you for sharing!
I made them with almond flour and they are also delicious. Thanks for the recipe!! :D
Great! So glad you enjoyed them!
These cookies were delicious and so easy to make. I ground hazelnuts in a high-speed blender (Vita-Mix) to make my own hazelnut flour. It only took 12-14 seconds on high. Any longer and I would’ve had hazelnut butter. I’ll be making these again during the holidays. A nice treat! Thanks for the recipe.
Cynthia, how wonderful to use your own hazelnut flour and I am glad that they turned out delicious for you!
Can you make these with a different flour
Another nut flour such as almond flour will work just fine in this recipe. You can replace the nut flour 1:1.
However, the nut flour you use will affect the taste. Both almond and hazelnut flour will have a nutty flavor, but hazelnut is a bit richer and deeper in my opinion.
Between the flours, hazelnut does have more texture to it. That&rsquos why, combined with the whipped egg whites, it produces such a soft and light cookie.
So while almond flour and other nut flours can be used, just keep in mind that the final product will be slightly different.
If you enjoy the taste of hazelnuts, I recommend trying this recipe with hazelnut flour.
- Use the back of a large spoon (or your hands) to work the hazelnuts into the dough. Shape level measuring tablespoons of dough into fat crescents and put them in a container lined with waxed paper. Cover and refrigerate the cookies for at least 2 hours, but preferably overnight.
- Arrange the crescents 1 inch apart on an ungreased or foillined cookie sheet. Position a rack in the center of the oven and heat the oven to 325°F. Let the cookies sit at room temperature while the oven heats. Bake the cookies until the tops are lightly colored and the bottoms are golden brown, 20 to 22 minutes, rotating the sheet from front to back halfway through baking. Let the cookies cool on the sheet for about 5 minutes and then sift the confectioners’ sugar over them. Transfer to a rack and let cool completely. Sift more confectioners’ sugar over the cookies before serving if necessary.
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7 of our best-ever biscuit recipes
Ready for a biscuit baking session, but looking for inspiration? You’ve come to the right place. Check out some of our most popular biscuit recipes.
Pete worked as a food writer at Great British Chefs.
Pete worked as a food writer at Great British Chefs.
There’s nothing quite as homely and comforting as an afternoon spent in the kitchen with sugary treats. Cakes are always high on our agenda, but save a thought for the humble biscuit. Biscuits get a bad rap, we think – often branded as ‘boring’ thanks to their uninspiring shop-bought cousins – but homemade biscuits are something else entirely. You can make them as simple or as complex as you like, and incorporate a wealth of exciting flavours too.
We’ve pulled together a few of our very favourite recipes – from classic ginger snaps to gorgeous bagel-shaped Algerian twabaa – courtesy of our esteemed chefs and food bloggers. Get your oven preheating and read on!
1. Ginger snap biscuits
Josh Eggleton’s recipe is everything you want in a ginger snap – simple to make, with no unnecessary ingredients, crunchy and delicious. Josh crumbs his butter, flour, bicarbonate of soda and ground ginger, then adds his wet ingredients to make his biscuit dough. At this point, flour your surface, roll your dough out to around 5mm thick and cut into desired shapes (you should get about sixty biscuits). Bake on non-stick parchment at 180°C for around seven minutes.
2. Chocolate and hazelnut biscotti
Though they’re traditionally made with almonds, biscotti are incredibly versatile, and can be made with a wide variety of nuts, seeds, dried fruits and more. Urvashi Roe uses hazelnuts in her recipe, and combines that with chocolate for a particularly decadent treat. She chops through her nuts, whisks her egg whites and sugar until they’re light and fluffy, then mixes in the rest of her ingredients to make a dough. Then it’s just the shaping and baking, but beware – biscotti dough is very sticky, so take off your rings before you start!
3. Algerian lemon and olive oil cookies (twabaa)
Rosa Mayland’s elegant lemon and olive oil cookies could easily be mistaken for bagels if you just saw the picture. Although they look and sound very different, the method isn’t so far from biscotti, although you need to pay a little more attention to the dough as you make it. Rosa mixes her dry ingredients and whisks her eggs and sugar until they’re thick and fluffy, gradually adding lemon zest, olive oil and vanilla, before carefully folding in her dry ingredients. From there she shapes the dough into balls, and pokes a hole in each with a greased wooden spoon handle – this allows the heat to penetrate more evenly – and bakes for fifteen minutes at 180°C until they’re lightly golden.
4. Hazelnut biscuits
Dominic Chapman’s family have run the historic Castle Hotel in Taunton for over 60 years, so they know a thing or two about good biscuits. These delightfully earthy hazelnut biscuits are fantastic as an accompaniment to creamy desserts, and really simple to make. Dominic creams his butter and sugar first, and then mixes in his dry ingredients and orange zest, finally adding enough egg to bind the mixture. After that, he rolls the dough thin, cuts out his biscuits and bakes them at 170°C until light golden brown, finishing with a sprinkling of caster sugar.
5. Carrot cake shortbread biscuits
A good bit of carrot cake is so much more than the sum of its parts. Carrots are fantastic for cakes thanks to their moisture, but that’s exactly what you don’t want when making biscuits. Izy Hossack’s clever recipe grates and squeezes the excess moisture from the carrots, and uses cornflour and butter to create a shortbread biscuit. After baking her biscuits at 160°C until golden, Izy allows them to cool before filling with a rich coconut cream cheese filling. Absolutely delicious.
the logs definitely do spread out a bit when cooking so be sure to leave some extra room on the baking trays. I also add 1 tbsp of espresso powder to the dry mix for a more intense chocolate flavor. In a second batch, I substituted the hazelnuts for dried cherries and added the expresso and made another great batch
I've had great luck with these and they are part of my regular rotation. Super chocolaty and a very nice crumb, crispy but not hard. I used Valrhona cocoa power and blanched slivered almonds in place of the hazelnuts, just because my husband is not a hazelnut fan. I did two logs as instructed. They spread a bit but make nice long biscotti when cut.
These Biscotti have become a family fave. I am asked to make them. As another person commented, the original recipe spread big time but I knew there was a way around that. Instead of 2 big loaves, I tried making 4 smaller ones and this worked perfectly and also gives you more biscotti!! The way I put them on the sheets, (dropping small dollips in a line) then shaping logs with moist fingers, there is no problem getting them down on the sheet without chilling. Also I use mini choc. chips as they blend in better and are almost ɽisguised' into the batter. I also ALWAYS toast my nuts. In all cookie recipes toasting enhances flavor. This is a must for me. If your going to go through all the labor of love, you really should maximize the ingredients potential. These are simply delectable!
Terrible. I have a diploma in pastry and I found this to be a terrible recipe. Spreads way too much and too wet. Never bakes properly. There is a fair amount of butter and eggs in the recipe and because of that, there is not enough flour. I found the dough to be very sticky. I have a regular almond biscotti recipe that calls for 2 sticks of butter and has 6 cups of flour and it is great. Not chocolate. Some biscotti recipes do not include butter. I found a Chocolate Hazelnut biscotti recipe from Joy of Cooking. Theirs is very good. There is no butter. But a good ratio of flour and cocoa powder and the use of Brown sugar, not white sugar. So you will not get the spread as much as this recipe. Brown sugar does not melt at a high temp. as white sugar. And you put in espresso powder, which gives a much stronger chocolate flavor. So for me, I am sticking with that recipe.
Great recipe, I skipped the chocolate chips and they were sweet enough without.
Agreed with previous reviews: 1. coarsely chop nuts (don't bother husking) 2. wait 20 min instead of 15 btwn bake times 3. Cook 5 min longer the 2nd time Perfect biscotti!
These were a great hit. I found them a little hard to work with, though. The dough is *very* stiff, and it's hard to stir in the chips and hazelnuts. And when they say that the dough spreads during baking, they aren't kidding. The resulting "loafs" were rather crumbly and hard to handle. I think that next time, I'll make three or even four smaller loaves for the first baking.
One of my favorite recipes to make! Making these is a time commitment, but you will be rewarded! I usually get 5 dozen biscotti out of this, so I throw them in the freezer, pull one out as I want it, dip it in coffee and enjoy. I usually struggle with not breaking the biggest cookies as I cut before baking the second time, and mine usually don't get as hard as other biscotti I've had. But I've never had any complaints! This is a staple recipe in my kitchen, especially around Christmastime.
fabulous. used dark chocolate rather than semisweet and almonds instead of hazelnuts, but the result was spectacular. freezes well, too.
Wonderful recipe and will make again although it's not the easiest dough to work with. The dough is quite sticky and hard to work with. I found that if you refrigerate it for about 15 minutes, it's easier to work with. But it is definitely delicious. I also coated one side with melted chocolate.
pretty delicious. I ground up the hazelnuts almost all the way, and didn't bake the biscotti for the full amount of time. they were crumbly and hard to cut, but I wet the serrated knife before cutting, which seemed to help. They are probably the most delicious biscotti I have had.
This was more chewy like brownies rather than crispy biscotti.
This might be my new favorite biscotti recipe. A few changes I made that still resulted in delicious biscotti: Though I love hazelnuts, I hate husking them, so I used some raw almonds, all of which I pulsed in the food processor. (Toasting them would probably be even better.) I didn't have almond extract, so I just increased the vanilla extract. Also, I subbed wheat flour for half of the all-purpose flour. I found reviewers' comments about both the crumbliness of the biscotti and the spreading of the logs to be true, though I could still fit two logs onto one baking sheet. A bonus to these biscotti: They freeze really well.
Although not a traditional Italian biscotti, these are excellent *and* easy to make. In my oven, I needed about 10 extra minutes for the first baking and about five extra minutes for the second. These have been a huge hit.
I've made these many times. my husband LOVES them - SO good to dip in coffee on a cold day. I grind all of the nuts into fairly small pieces because the whole nuts tend to add a weak spot on the finished cookie and they fall apart. The do spread a great deal, but I still bake them as two logs on large rimmed sheet. Definitely a keeper!
Great recipe! The only things I did differently was to chop the nuts slightly and also let them cool longer than 15 minutes before I sliced them. They slice better that way. Getting ready to make them again today.
While these had a wonderful flavor, I had to make adjustments in the directions for baking. They really do spread, making for a long thin biscotti. So I put them in the refrigerator for a couple hours before baking, and would recommend, as have others, of dividing the dough into 3 or 4 logs. I also had trouble with them wanting to burn on the second baking, so I have backed off the temperature to 325. I will make these again as the flavor is very good and everyone really likes them.
Followed the recipe exactly except I substituted slivered almonds for hazelnuts. Tasted good but the crumbled all over. Unusable for my cookie exchange, which is what I was hoping to use them for. Would not make these again simply because of the crumble factor.
- Biscuits can be stored for a couple of days in a plastic zip lock packet. For any longer than two days we recommend storing the biscuits in a biscuit tin lined with baking paper.
- Blitz the oats once to break them for a better consistency.
- Play around with different low FODMAP nuts and seeds for more variety.
- Linseeds have been shown to assist in managing IBS-C (constipation predominant) symptoms and can be used as an alternative to sunflower seeds.
|Nutrition Information (per serve)|
|Energy||640 Kj / 153 cal|
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