Hazelnut Cookies

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Mix the butter + sugar until creamy and then fold in the eggs one by one. Mix dry ingredients and stir in. Put two teaspoons on the tray (greased or with baking paper) - attention: the cookies run a little wide! For me this is about 2 trays full, so about 50 pieces.
Bake at approx. 175 ° C (preheated) for about 15 minutes.
If you like, you can smear it hot with a mixture of powdered sugar + some cinnamon. Store cool in a biscuit tin - if you don`t eat them right away.
If you like it more pithy, you can use a mixture of ground and chopped hazelnuts (about 1: 1) instead of the 120 g ground hazelnuts.
If you have any chocolate leftovers, pack them in freezer bags in the freezer compartment, crumble them as finely as possible in the bag with the rolling pin after a few hours - and then use that instead of the chocolate shavings.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.