A cookie for the snow

January 19th, 2013 § 0 comments

Crunchy hazelnut cookies

crunchy hazelnut cookies [dairy & gluten free


We didn’t really expect it anymore around here.

Even the roses were starting to get ready for spring.

Thought Petit Tom would not see his first snow this year.

And then, one morning, it just started to snow.

Snow In The Hague

More snow than I have ever seen around here at once.

Petit Tom On A Sleigh

Petit Tom had his first ‘sleigh’ adventure, we had our firt sunset on a snowy beach and I got to play with my new toy ( my new superduper-camera-which-I-m-still-figuring-out-how-to-use)

Snowy Sunset In Scheveningen

All that snow and winter outdoors activities left us with a crave for something sweet,

And then, I found myself drooling upon Magda’s cookies for the snow and these decadent chocolate hazelnut cookies by Madalene.

No pistachios, no chocolate and cocoa nibs in the house unfortunately. Plenty of almonds and hazelnuts instead.

Still, there just had to be cookies.

So I whipped up these super crunchy hazelnut cookies. Just what we needed. With a fuming cup of hot cocoa.

Hazelnut cookie [daiy & gluten free]

Weird what snow can do to you…


Crunchy hazelnut cookies
Cookies craquants au noisettes

makes ~20.
prep: 20 min. bake: 15 min @ 180 °C/350 °F

. 250 g mixed almonds and hazelnuts*;
. 1 Ts sugar
. 80 g dark ‘basterdsuiker’** (or brown cane sugar;
. 2 large eggs;
. 1 Ts fruity extra virgin olive oil;
. 1/2 tsp baking powder;
. grated seeds of 1/2 vanilla pod;
. pinch cinnamon;
. pinch of salt;
. extra icing sugar to dust

. Preheat the oven at 170 deg C/340 deg F.

. Lightly toast the almonds and hazelnuts for a couple of minutes until they are fragrant and about color. Sprinkle 1 Ts sugar and leave to caramelize for a couple of minutes.
Spread the nuts on a sheet of baking paper and leave to cool completely. Then ground the almonds relative coarsely in a food processor or grinder (think: coarse almond meal with some coarser bits).

. Prepare the batter: Beat the eggs and dark brown sugar together. Incorporate first the olive oil, then the rest of the dry ingredients: ground nuts, baking powder, salt, vanilla seeds and cinnamon, butter. The resulting mixture should be quite wet and will not be very smooth (unless you use finely ground nuts).

. Place a baking sheet on a baking tray. Spoon about 1 heaped teaspoon of a batter per cookie on a the baking tray with. Make sure to leave quite some space etween each cookie since they will expand hile baking.

. Bake at 180 deg C/350 deg F for 15 to 20 min until the cookies just are golden.

. Remove cookies from the oven and leave to cool completely on a rack (no worries if the cookies feel ‘chewy’ at first, they will harden as they cool). Store in an hermetic cookie tin.

Bon appétit!

* I used ‘white’ almonds and hazelnuts (blanched and peeled) cause that’s what I had at hand. I am sure using whole nuts would give a great result too. If you can’t find ground almonds or almond meal, use whole almonds blanched in boiling water for a couple of minutes. Drain and peel the almonds. Dry them well in a towel. Ground the almonds preferably small amounts at a time in a food processor or grinder.
** Basterdsuiker is a dutch specialty used for keeping pastries and cookies moist. It is made of cristal sugar mixed with invert sugar syrup. You can find 3 versions depending n the cooking stage of the added syrup: white, light brown and dark brown.

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