Hazelnut butter cookies

Name: Hazelnut butter cookies
Yield: About 75 cookies
Ingredients: 500 g Bread flour; 250 g Hazelnut meal; 125 g Granulated sugar; 300 g Cold butter Cut into 1.3 cm cubes; 2 Eggs reference recipe does not specify size; use large eggs as an editorial standard; 20 g Cold water; 118 mL Heavy cream For brushing; as needed Granulated or turbinado sugar For sprinkling; as needed Flour Light dusting for rolling logs

Makes: About 75 cookies
Heat: 190°C
Baking time: 10–15 min per tray

Preheat fully; bake until golden, then let cookies firm briefly on the tray.

Hazelnut butter cookies

Slice-and-bake nut shortbread cookies.

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Ingredients

Group	Ingredient	Amount	Preparation
Dough	Bread flour	500 g
Dough	Hazelnut meal	250 g
Dough	Granulated sugar	125 g
Dough	Cold butter	300 g	Cut into 1.3 cm cubes
Dough	Eggs	2	reference recipe does not specify size; use large eggs as an editorial standard
Dough	Cold water	20 g
Finish	Heavy cream	118 mL	For brushing
Finish	Granulated or turbinado sugar	as needed	For sprinkling
Handling	Flour	as needed	Light dusting for rolling logs

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Wrapping	Use a clean lint-free tea towel or food-safe wrap. Cover resting dough without pressing down on it.
Knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Parchment-lined sheets	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.

Timing & recipe details

Time & temperature

Baking temperature: 190°C
Baking time: 10–15 min per tray

Preheat fully; bake until golden, then let cookies firm briefly on the tray.

Makes: About 75 cookies
Heat: 190°C
Plan for: At least 3 hours chill + 10–15 minutes baking per tray

Method

01 · Mix sandy dough
Just until combined
Use: Flour, hazelnut meal, sugar, cold butter
Mix with paddle or hand mixer until sandy. Add eggs and cold water, then mix until dough gathers around the paddle.
Ready when: Cohesive dough; do not keep kneading.
01 Mix the cookie doughWork the cold butter into the dry ingredients until sandy, then add the eggs and water.
02 · Log + chill
At least 3 hours
Use: Dough
On a lightly floured counter divide into 4 equal portions. Form firm logs about 5 cm diameter; wrap and refrigerate.
Ready when: Firm throughout, suitable for clean slices.
02 Shape and chill the logsWrap four firm logs, then chill until they cut cleanly.
03 · Slice + finish
A few minutes
Use: Chilled logs, cream, finishing sugar
Preheat to 190°C; line tray with parchment. Cut 6 mm slices, place about 1.3 cm apart, brush tops with cream and sprinkle sugar.
Ready when: Even slices that keep their round shape.
03 Slice and finishCut even rounds, then brush with cream and sprinkle with sugar.
04 · Bake
10–15 minutes per tray
Use: Prepared cookies
Bake until golden. Let cookies firm briefly on tray, then transfer to rack.
Ready when: Golden surfaces and edges; centres set after cooling.
04 Bake and coolLet the golden cookies firm briefly, then move them to a rack.

What to look for

Stage	Look and feel	Needs attention
Mixed dough	Sandy mixture becomes cohesive after egg and water.	A greasy warm paste or prolonged kneading.
Slicing	Clean thin discs with firm edges.	Soft logs squashing under the knife.

Troubleshooting

If you see	Likely cause	What to do now	Next time
Log crumbles while slicing	Dough too cold or insufficiently cohesive	Let log stand briefly; gently press small cracks back together.	Mix until it gathers before forming tight logs.
Cookies spread or lose shape	Dough warm or butter overworked	Rechill unbaked slices.	Keep logs cold and cut evenly.

Recipe notes

Wrap logs not used within a couple of days and freeze up to 3 months; thaw overnight in refrigerator before slicing. Almond meal can replace hazelnut meal in equal weight.

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Recipe