noccioletti (hazelnut cookies)
Recipe type: treat
Prep time: 
Cook time: 
Total time: 
Serves: 12
a bite sized taste sensation of toasted hazelnuts, honey, butter, flour and sugar...the perfect "not too sweet" treat.
  • ½ cup shelled raw hazelnuts
  • 1 stick unsalted butter (1/4 lb.)
  • ⅓ cup confectioners' sugar (powdered sugar)
  • 1½ tablespoons honey
  • 1 cup all-purpose flour
  • parchment paper for baking
  1. preheat the oven to 350 degrees.
  2. spread hazelnuts on baking sheet and toast them for 8 minutes (don't let them overly brown!)
  3. cool slightly and wrap in a dishtowel and rub together roughly to remove most of the brown skins.
  4. grind the hazelnuts coarsely.
  5. cream the butter with the confectioners' sugar, in a medium but deep bowl.
  6. beat in the honey.
  7. beat in the flour and nuts and make a soft dough.
  8. flour your hands and roll bits of dough (i use a teaspoon to roughly measure) into a ball shape.
  9. if dough is too sticky add a bit of flour until you can easily roll into a ball shape.
  10. place the noccioletti on two parchment lined baking sheets 1 inch apart.
  11. bake for approximately 20 minutes (swapping out sheets and reversing them mid-way through)
  12. baking time will vary with the weather and your particular oven, so watch them carefully to prevent burning.
  13. set the cookies on a wire rack to cool completely.
  14. NOTE: my italian cookbook suggests rolling them in confectioners' sugar at this point, but we choose to enjoy the flavor of the hazelnuts and shortbread-like dough without added sweetness. enjoy a few with a coffee or tea just out of the oven! also great with red wine or champagne...
Recipe by Color My Kitchen at