I’m really excited to start 2015, new year, new goals, fresh start. I’m very positive about it all! I hope you all had a beautiful and healthy holiday season! Any new year’s resolution? Mine is not exactly loosing weight (just yet :) which is why I decided to start my new year with these hazelnut cookies. I know I should have posted this recipe probably back in September but then I figured, everybody else will be posting about salads and juice cleansers which, don’t get me wrong, I will eventually do. In the mean time, these cookies are a perfect diet breaker.
I’m sorry, I know I’m being the devil on your shoulder but I can’t resist, these cookies are too damn good to not share. They are super crunchy and nutty with a beautiful texture because of the coarsely ground hazelnuts. These are the perfect accompaniment for coffee, tea or even hot chocolate.
New year, new look! As you see, I refreshed the blog appearance a little bit and I’m really happy with the way it came out. I hope you guys like it as much as I do. Happy New Year and I look forward to have you here throughout 2015!
(makes about 35 cookies)
7oz butter, cold and cut in pieces
1/2 cup brown sugar
1 1/3 cups hazelnut, grind but not super fine
1 1/3 cups flour
In the bowl of a mixer fitted with the paddle attachment, mix the butter and sugar on medium speed, just until well incorporated, it does not need to be super smooth (about 2 minutes). I a bowl, combine the flour and hazelnut, mix well and then add it to the butter/sugar mixture. Mix well until every well combined. divide the dough in 3 parts and form 2-inches in diameter logs with the help of wax paper, as if you were making flavored butter logs. Let the dough cool in the fridge for 20 minutes. In the mean time, pre-heat the oven to 350˚F and line 2 baking sheets with parchment paper or a baking mat. When ready, cut the logs into "coins" (not too thin), place it on the prepared baking sheets and bake for 18 minutes. Carefully transfer them to a cooling rack. They will be very soft and crumbly at first but will get nice and crunchy as it cools down.