Steps to Make It
Cut butter into tablespoon chunks. Mix flour, sugar, and hazelnuts with optional salt. Cut in butter (like you would for pie dough) or beat with a mixer on low speed until crumbs form.
Add the vanilla, if you are using it, and mix again, until dough comes together in a ball.
Form dough into 1-inch diameter cylinders and wrap in plastic. Refrigerate for at least 1 hour, preferably several hours befoe baking.
Heat oven to 350 degrees F. Remove the dough cylinders from the refrigerator and cut them into 3/4-inch slices. This is the traditional way of measuring the dough. You can also scoop or cut the dough into 1/2-ounce/13- to 14-gram pieces in any manner you like.
Take each piece of dough and form a rope, about 3 inches in length and with tapered ends. The dough is a bit crumbly, but when warmed up in your hands it will stick together better.
Place on a nonstick or parchment-lined cookie sheet. Bake for 15 minutes, or until slightly browned.
Roll in vanilla sugar or powdered sugar while still hot or as soon as you can handle them. These cookies are fragile when hot, but become robust when they cool down.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (0g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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