There is nothing I can do .. now I'm spoiled! At breakfast or for snack I usually eat homemade muffins, cakes or cookies.. don't get me wrong, I eat everything, but starting your day with a homemade sweet changes everything!

And now I can't stop: I go to the university library provided with cookies to share with my fellow colleagues, I go out for a breakfast with a friend provided with a can of "bugie" in my purse, I visit an ill friend provided with a tin box full of cookies.

Somebody puts me down!!! Or somebody gives me 10 kg of butter, flour and sugar, otherwise I can't go on!!!

The story of these cookies is very simple: today I went to visit a friend of mine who had some affliction of old age (when she'll read this, she'll kill me), and because she loves hazelnut, I said to myself: "let's do something with that pound of hazelnuts that my grandmother gave me the other week" and so I have been busy, first of all shelling the hazelnuts (the most boring task) …

Once you've done that, you're half way to make your

HAZELNUTS COOKIES

 

Ingredients

* 200 g shelled hazelnuts

* 250 g all purpose flour

* 80 g  sugar

* 50 g unsalted butter

* an egg

* a tsp baking powder

 

Procedure

Chop finely the hazelnuts (but not like an hazelnut flour) and leave them aside. Now separate the egg white from the yolk and beat the egg white until stiff; leave it aside.

In a bowl mix butter (at room temperature) and sugar; then add the yolk and, finally, carefully incorporate the egg white.

Now add the flour, 150 g of hazelnuts (we'll use the rest as a garnish) and a tsp of baking powder. Mix well and then strain the mixture over the pastry board, knead briefly (if it's too hard, add some milk; if too soft, add some flour): you'll get a mixture similar to pastafrolla (so very easy to crumble).

Now wrap the ball of dough in cellophane and place it in the fridge for about 30 minutes..

After 30 minutes, take the dough out of the fridge and, in the meantime, heat the oven to 356°F (180°C).

Now roll the dough out to 5mm thick and cut into desired shapes using cookie cutters (I used a liqueur glass, because I wanted small, round cookies).

Place the cookies on a baking tin lined with parchment paper and sprinkle them with chopped hazelnuts (50 g should be more than enough). Bake the cookies for 12 to 15 minutes, or until golden brown (be careful not to burn the hazelnuts, which is not so difficult).

Good breakfast, good snack, good dessert (this cookies are always good)!

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