Hazelnut cookies

Hazelnut cookies

By
From
Baking
Makes
80
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
1 1/2 cups ground toasted hazelnuts
300g plain flour
a pinch of salt
75g caster sugar
250g butter, diced
160g icing sugar, sifted
1 tablespoon hot water
chopped hazelnuts or pistachios, to decorate

Method

  1. Put the ground hazelnuts into a bowl. Sift the flour with the salt and add to the bowl with the caster sugar. Rub in the butter and combine well until smooth. Form into a ball, wrap in plastic wrap and chill for 1 hour.
  2. Preheat the oven to 180°C. Grease baking trays or line them with baking paper.
  3. Roll out the dough thinly and cut into rounds with a plain or fluted 4 cm cutter. Place the rounds on the prepared baking trays and bake for about 15 minutes or until firm and lightly coloured.
  4. Allow to cool for 1 minute on the trays, then transfer to a wire rack to cool completely.
  5. Combine the icing sugar with the hot water to make a stiff icing and spread a little on top of each biscuit. Sprinkle over the chopped nuts.

Note

  • If liked, half the biscuits may be left un-iced and pairs joined together with a little raspberry jam.
Tags:
baking
bakery
margaret
fulton
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