|noccioletti (hazelnut cookies)|
Recipe type: treat
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
a bite sized taste sensation of toasted hazelnuts, honey, butter, flour and sugar…the perfect “not too sweet” treat.
- 1/2 cup shelled raw hazelnuts
- 1 stick unsalted butter (1/4 lb.)
- 1/3 cup confectioners’ sugar (powdered sugar)
- 1 1/2 tablespoons honey
- 1 cup all-purpose flour
- parchment paper for baking
- preheat the oven to 350 degrees.
- spread hazelnuts on baking sheet and toast them for 8 minutes (don’t let them overly brown!)
- cool slightly and wrap in a dishtowel and rub together roughly to remove most of the brown skins.
- grind the hazelnuts coarsely.
- cream the butter with the confectioners’ sugar, in a medium but deep bowl.
- beat in the honey.
- beat in the flour and nuts and make a soft dough.
- flour your hands and roll bits of dough (i use a teaspoon to roughly measure) into a ball shape.
- if dough is too sticky add a bit of flour until you can easily roll into a ball shape.
- place the noccioletti on two parchment lined baking sheets 1 inch apart.
- bake for approximately 20 minutes (swapping out sheets and reversing them mid-way through)
- baking time will vary with the weather and your particular oven, so watch them carefully to prevent burning.
- set the cookies on a wire rack to cool completely.
- 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…