Recipe: Crisp little slice-and-bake cookies are bursting with hazelnut flavor

Recipe: Crisp little slice-and-bake cookies are bursting with hazelnut flavor
Globe Correspondent
Roll food processor dough into a log, chill it, and slice thin rounds. After baking, drizzle the little cookies with white chocolate.
By Claudia Catalano


Makes about 50 small cookies

These crisp little slice-and-bake cookies, bursting with roasted hazelnut flavor, come together quickly in a food processor. Don’t be put off by the amount of kosher salt in the recipe (1½ teaspoons); it’s what makes them sing. You can use allspice to flavor the white chocolate glaze, or substitute your favorite warm spice, such as cardamom or cloves. Allow at least 2 hours for the dough to chill so it holds together when sliced. You can store it in the fridge for a couple of days until you’re ready to bake.


¾ cup unskinned raw hazelnuts
1 cup flour
teaspoons kosher salt
½ cup sugar
8 tablespoons (1 stick) unsalted butter, at room temperature and cut up
2 teaspoons vanilla extract
1 teaspoon cold water, or more if needed

1. Set the oven at 325 degrees. Line 2 baking sheets with parchment paper.


2. In a small baking dish, toast the hazelnuts for 12 minutes, or until they are lightly browned and fragrant; cool.

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3. In a food processor, pulse the hazelnuts, flour, salt, and sugar until the nuts are finely ground. Add the butter and vanilla and pulse until a crumbly mass forms. The dough should stick together when pressed with your fingertips; if not, add 1 teaspoon cold water and pulse once more. Turn out onto a large piece of plastic wrap and roll the dough under your palms until it forms a 12-inch log that is 2-inches wide. Secure the plastic wrap at the ends; refrigerate for at least 2 hours or for up to 2 days.


4. Set the oven at 350 degrees.

5. Unwrap the dough and slice the log -inch thick, making about 50 cookies. Space 1 inch apart on the baking sheets.

6. Bake for 18 to 20 minutes, or until the edges are golden. Transfer to wire racks to cool, making 1 layer without overlap.



6 ounces white chocolate chips
½ teaspoon ground allspice or ground cardamom, or ¼ teaspoon ground cloves

1. In a bowl set over a saucepan of just-simmering water, melt the chocolate. Remove from the heat. Stir in the spice.

2. Dip a fork into the chocolate and drizzle it over the cookies in a quick back-and-forth pattern. If the chocolate thickens, warm over simmering water. Let the cookies sit until the chocolate is cold. Store in an airtight container. Claudia Catalano

Claudia Catalano can be reached at

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