Description of this recipe: These Folded Hazelnut Cookies are a delightful combination of buttery, melt-in-your-mouth dough, a rich Nutella filling, and a crunchy hazelnut topping. They are elegant enough for a holiday dessert platter but easy enough to whip up for a weekend treat. The unique folded shape adds a touch of sophistication, making them visually appealing as well as delicious.
Why you will love this recipe: These cookies are incredibly versatile. The subtle sweetness of the dough perfectly complements the intense chocolate-hazelnut flavor of Nutella. The chopped hazelnuts provide a satisfying crunch that elevates the texture of the cookie. They are relatively quick to make, especially if you have a food processor to help with the dough. These cookies are also incredibly adaptable – you can easily substitute other nut butters for the Nutella, or use different nuts for the topping. The unique folded design sets them apart from your average cookie, making them a guaranteed crowd-pleaser. And, let’s be honest, who can resist the allure of Nutella nestled inside a tender, buttery cookie?
Introduction
There’s something undeniably comforting about the aroma of freshly baked cookies wafting through the kitchen. These Folded Hazelnut Cookies take that comfort to a new level, offering a symphony of flavors and textures that will tantalize your taste buds. This recipe is perfect for both novice bakers and seasoned pros looking for a unique and satisfying cookie experience. The combination of simple ingredients, straightforward instructions, and stunning results makes these cookies a true winner. The recipe utilizes basic techniques to create a sophisticated cookie. The folding technique keeps the Nutella securely nestled inside, ensuring a delicious surprise in every bite. From the buttery shortbread-like dough to the rich, nutty filling and crunchy topping, these cookies offer a balanced and harmonious flavor profile.
Ingredients:
- 1 tablespoon finely chopped hazelnuts
- 1 tablespoon sugar
- 1-1/2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/4 cup cornstarch
- 3/4 cup (1 ½ sticks) cold butter, cubed
- 2 tablespoons Nutella
- 1 large egg, lightly beaten
Preparation:
Step 1: Preheat your oven to 350°F (175°C). This is a crucial step to ensure even baking. Place the rack in the center of the oven for optimal heat distribution. Prepare your baking sheets by greasing them lightly. Alternatively, you can line them with parchment paper for easy cleanup and to prevent the cookies from sticking.
Step 2: Prepare the hazelnut topping by combining the finely chopped hazelnuts and granulated sugar in a small bowl. Mix them thoroughly to ensure the sugar coats the hazelnuts evenly. This helps the hazelnuts caramelize slightly during baking, adding extra flavor and crunch. Set the bowl aside.
Step 3: In a large bowl, whisk together the all-purpose flour, confectioners’ sugar, and cornstarch. Whisking helps to combine these dry ingredients uniformly, which is important for the texture of the cookies. The confectioners’ sugar provides a delicate sweetness and helps create a tender crumb, while the cornstarch contributes to the cookie’s melt-in-your-mouth texture.
Step 4: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter needs to remain cold to prevent it from melting prematurely, which would result in a tough cookie. Work quickly and efficiently to keep the butter as cold as possible. Alternatively, you can use a food processor for this step. Pulse the mixture until it reaches a crumbly consistency.
Step 5: Transfer the crumbly mixture to a clean work surface. Gently knead the mixture until it forms a smooth dough, about 2 minutes. The dough will initially seem crumbly, but with gentle kneading, the butter will soften slightly and bind the ingredients together. Avoid over-kneading, as this can develop the gluten in the flour and result in a tough cookie. The goal is to create a cohesive dough that is smooth and pliable.
Step 6: Divide the dough in half. This makes it easier to work with and ensures that you have evenly sized cookies. On a lightly floured surface, roll out each portion of the dough to a thickness of approximately 1/8 inch. This ensures that the cookies are thin and crisp, but not so thin that they become brittle and break easily.
Step 7: Using a floured 2-inch round cookie cutter, cut out circles from the rolled dough. Re-roll any scraps and continue cutting out circles until you have used all of the dough. Lightly flouring the cookie cutter will prevent it from sticking to the dough and help create clean, uniform shapes.
Step 8: Place 1/4 teaspoon of Nutella in the center of each cookie circle. Be careful not to overfill the cookies, as the Nutella can spread and leak during baking. A small amount of Nutella is sufficient to provide a rich chocolate-hazelnut flavor.
Step 9: Fold the dough partially in half, just enough to cover the Nutella filling. Press the edges lightly to seal the filling inside. The folding technique gives these cookies their distinctive shape and helps contain the Nutella during baking.
Step 10: Place the folded cookies 1 inch apart on the prepared baking sheets. This allows for proper air circulation and prevents the cookies from sticking together during baking.
Step 11: Brush the tops of the cookies with the lightly beaten egg. The egg wash gives the cookies a beautiful golden-brown color and helps the hazelnut topping adhere.
Step 12: Sprinkle the hazelnut mixture evenly over the egg-washed cookies. The hazelnuts add a crunchy texture and a complementary nutty flavor.
Step 13: Bake for 10-12 minutes, or until the bottoms of the cookies are light brown. Keep a close eye on the cookies during baking to prevent them from burning. The baking time may vary depending on your oven, so it’s important to check for doneness frequently.
Step 14: Remove the cookies from the oven and immediately transfer them to wire racks to cool completely. Cooling the cookies on wire racks allows air to circulate around them, preventing them from becoming soggy.
COOKING Rating:
Easy to Medium
Serving Suggestions:
- Serve warm with a glass of milk or a cup of coffee.
- Arrange on a platter for a beautiful dessert presentation.
- Pack in a gift box for a homemade treat.
- Enjoy as an afternoon snack or a late-night indulgence.
- Serve with a scoop of vanilla ice cream for an extra decadent dessert.
Tips:
- Use high-quality butter for the best flavor and texture.
- Make sure the butter is very cold before incorporating it into the flour mixture.
- Avoid over-kneading the dough to prevent tough cookies.
- Don’t overfill the cookies with Nutella, as it can leak during baking.
- Store the cooled cookies in an airtight container at room temperature for up to 3 days.
- For a variation, try using a different nut butter, such as almond butter or peanut butter, in place of the Nutella.
- You can also add a pinch of sea salt to the hazelnut topping for a salty-sweet flavor combination.
- Experiment with different extracts, such as vanilla or almond extract, to add depth of flavor to the dough.
Prep Time:
20 minutes
Cook Time:
10-12 minutes
Total Time:
30-32 minutes
Nutritional Information:
(Per cookie, approximate)
- Calories: 120
- Protein: 2g
- Sodium: 50mg
Conclusion
These Folded Hazelnut Cookies are a delightful treat that is sure to impress. The combination of buttery dough, rich Nutella filling, and crunchy hazelnut topping is simply irresistible. Whether you’re baking for a special occasion or just want to enjoy a homemade cookie, this recipe is a perfect choice. The folding technique adds a touch of elegance to these cookies, making them visually appealing as well as delicious. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible Folded Hazelnut Cookies! They’re perfect for sharing (or not!). Enjoy the process and the delicious rewards that await you.
Questions and Answers about this recipe:
Q1: Can I use a different type of nut for the topping if I don’t have hazelnuts?
A: Absolutely! While hazelnuts provide a classic flavor pairing with Nutella, you can easily substitute other nuts based on your preference and availability. Almonds, walnuts, or pecans would all work beautifully. Just make sure to chop them finely and toast them lightly before adding them to the topping mixture for enhanced flavor and texture. You could even try a combination of different nuts for a more complex flavor profile.
Q2: My dough seems too crumbly and won’t come together. What am I doing wrong?
A: The crumbly texture is common during the initial stages of making shortbread-like dough. The key is to ensure that your butter is cold and that you are working quickly to prevent it from melting. If the dough remains too crumbly, try adding a tablespoon of ice water to the mixture and gently kneading it until it comes together. Be careful not to add too much water, as this can make the dough tough. Also, make sure you aren’t over-kneading. A few gentle kneads should be enough to bring it together. If you’re using a food processor, avoid over-processing, which can also lead to a crumbly or tough dough.
Q3: Can I make the dough ahead of time and bake the cookies later?
A: Yes, you can definitely prepare the dough in advance! This is a great way to save time when you’re short on time. After preparing the dough, wrap it tightly in plastic wrap and refrigerate it for up to 2 days. Alternatively, you can freeze the dough for up to 2 months. When you’re ready to bake, thaw the dough in the refrigerator overnight, then proceed with the recipe as directed. You might need to let the dough soften slightly at room temperature before rolling it out.
Q4: Can I substitute something else for Nutella if I have a Nutella allergy?
A: Of course! If you have a Nutella allergy, you can easily substitute it with another nut butter or chocolate spread. Almond butter, peanut butter, or even a homemade chocolate ganache would all be delicious alternatives. If you’re using a nut butter, you may want to adjust the amount of sugar in the dough to balance the sweetness. If using ganache, make sure it’s thick enough so that it doesn’t run during baking.
Q5: My cookies spread out too much during baking. How can I prevent this?
A: Cookie spreading can often be attributed to a few factors. First, ensure that your oven is at the correct temperature. An oven that’s not hot enough can cause cookies to spread. Second, avoid using softened butter in the dough, as this can contribute to spreading. The butter should be cold and firm. Chilling the cut-out cookies in the refrigerator for about 15 minutes before baking can also help to prevent spreading. Finally, make sure you’re not using old or expired baking powder, as this can affect the cookie’s structure.
