Austrian Hazelnut Butter Cookies

Author: Canadian Living

  • Portion size 43 servings

Ingredients

  • 2 teaspoons instant espresso powder
  • 3/4 cups hazelnuts
  • 3/4 cups granulated sugar
  • 1 3/4 cup all-purpose flour
  • 2 teaspoons instant coffee granules
  • 3/4 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 cup unsalted butter

Method

On baking sheet, toast hazelnuts in 350°F (180°C) oven until skins crack, about 8 minutes. Transfer to tea towel; rub off most of the skins. Finely chop and transfer to plate; stir in 2 tbsp (30 mL) of the sugar.

In large bowl, stir together flour, remaining sugar, espresso powder, cinnamon and salt. With pastry blender or 2 knives, cut in butter until in coarse crumbs. Transfer to work surface; knead until smooth.

Roll by 1 tbsp (15 mL) into balls; roll in hazelnut mixture. Place on parchment paper–lined baking sheets; flatten slightly. Bake in 325°F (160°C) oven until golden, about 20 minutes. Let cool on pans on racks.

Nutritional facts Per cookie: about

  • Sodium 14 mg
  • Protein 1 g
  • Calories 85.0
  • Total fat 6 g
  • Potassium 25 mg
  • Cholesterol 11 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Austrian Hazelnut Butter Cookies

Login