Danish Hazelnut Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g hazelnuts
- 250 g butter or mararine
- 250 grams sugar
- 300 grams flour
- 2 tablespoon heavy cream
- 1 tablespoon cocoa powder
- 2 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Roast the nuts in a pan without adding any fat, allow to cool and grind or use the same ground nuts, but also roast them a little.
- Mix the powdered sugar and cocoa.
- Mix the butter with the sugar until creamy, then knead in the flour, nuts and cream. Shape the dough into rolls and roll in the cocoa mixture. Wrap the dough rolls in foil and refrigerate for about 1 hour.
- Cut the rolls into 5 mm thick slices and bake on a baking sheet at 160 degrees fan-assisted for about 10 minutes.
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