My family loves white chocolate, so I made these White Chocolate Hazelnut Cookies and they disappeared fast. The recipe began as a way to use leftover dough from another batch of filled cookies, and I filled these with white chocolate and finished them with crushed hazelnuts. They turned out crunchy, buttery and delicious — my husband and kids immediately asked for more. If you enjoy simple, crowd-pleasing cookies, try this recipe and tell me what you think in the comments. Enjoy!
White Chocolate Hazelnut Cookies
White Chocolate Hazelnut Cookies – crunchy, buttery and delicious!
Course:
Cookies
Prep Time:
1
hour
15
minutes
Cook Time:
20
minutes
Total Time:
1
hour
35
minutes
Servings:
20
Author:
Manuela Zangara
Ingredients
-
220
gms
– 1 ¾ cup all purpose flour -
100
gms
– 7 tbsp butter -
100
gms
– ½ cup sugar -
1
tsp
baking powder -
1
egg -
½
tsp
vanilla extract - White chocolate melts
-
Hazelnut
crushed
Instructions
-
Place cold butter and sugar in a mixer and pulse briefly until the mixture resembles coarse crumbs.
-
Add the egg and mix for a few seconds until combined.
-
Add the flour, baking powder and lemon zest, then mix until the dough comes together.
-
Form the dough into a ball, flatten it, wrap in cling wrap and refrigerate for 1 hour to firm up.
-
Roll the chilled dough to about 3 mm (1/8 inch) thickness.
-
Cut out 40 discs. Place a small amount of white chocolate melts on 20 discs, top each with a second disc, and press the edges lightly. Sprinkle the tops with crushed hazelnuts.
-
Bake in a preheated oven at 180°C (355°F) for about 20 minutes, or until the cookies are golden.
-
Allow the cookies to cool on a wire rack before serving. Enjoy!
