Written By Sam Henselijn
Hazelnut Cookies. Now that thanksgiving is around the corner these hazelnut thanksgiving cookies are a great way to make the holiday that much sweeter. Super easy to make and does not require much time!
Ingredients Hazelnut Cookies
- 2 sticks of unsalted butter, divided into two portions, plus more for the pan
- 1 cup split packed light-brown sugar
- All-purpose flour, 1 ½ cups (spooned and leveled)
- Refined salt
- 30 ml of light corn syrup
- 2 tablespoons of heavy cream
- 1 ½ cups (6 ounces) of roasted hazelnuts with the skins removed
- ⅓ cup of semisweet chocolate that has been roughly chopped
Preparations Hazelnut Cookies
Step 1:
- Turn the oven on to 375 degrees Fahrenheit
- With a 2-inch overhang on both sides, line an 8-inch square baking pan with parchment paper and grease the paper.
- Using an electric mixer, cream 1 stick of butter and 1/3 cup brown sugar in a large bowl until fluffy, about 1 to 2 minutes.
- Mix on low speed the flour and 1/4 teaspoon salt until mixed. Beat at a medium speed until clumps form.
- In the pan, evenly press the dough. Bake for about 20 minutes, or until brown and dry.
- After a 15-minute cooling period, lower the temperature to 325 degrees
Step 2
- Mix together the remaining stick of butter, brown sugar, cream, corn syrup, and salt in a medium saucepan.
- Cook for one minute after bringing to a boil. Then pour over the crust after adding the nuts.
Step 3
- Bake for about 15 minutes, or until the middle is bubbling.
- If desired, top with chocolate. for one hour to cool.
- Lift out of the pan with parchment, then chill for an hour to set.
Tips
You can prepare it a day before traveling since it lasts for about 2 days. Order your hazelnuts from L’Orenta today and get started immediately! Happy holidays!
Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO
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