Receta

These Hazelnut Cookies are everything you love about classic butter cookies—crisp edges, tender centers, and rich, toasty hazelnut flavor in every bite. The finely crushed hazelnuts add incredible texture and depth, making them perfect for holiday cookie trays, coffee breaks, or just because. They look bakery-worthy but come together easily at home.

🧈Ingredients (makes about 24 cookies)

1 cup (about 120g) hazelnuts, toasted and skins mostly removed

1 cup (225g) unsalted butter, softened

¾ cup (150g) granulated sugar

½ cup (100g) light brown sugar, packed

1 large egg

2 tsp vanilla extract

2 cups (250g) all-purpose flour

½ tsp baking soda

½ tsp salt

Optional: extra chopped hazelnuts or sea salt for topping

🥜Prep the Hazelnuts

Toast the hazelnuts in a 350°F oven for 8–10 minutes until fragrant and lightly golden. Let them cool slightly, then rub them in a clean kitchen towel to remove most of the skins (a few bits are fine).

Using the crank cheese grater with the crushing blade (from the 5-Blade Set), place a handful of cooled hazelnuts into the chamber. Crank steadily to create fine, even crumbs—almost like coarse sand. You want texture, not paste. Repeat until you have 1 cup of finely crushed hazelnuts. Set aside.

🥚Make the Dough

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).

Add the egg and vanilla extract; mix until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed until just combined.

Fold in the 1 cup of finely crushed hazelnuts from the Geedel Rotary Cheese Grater until evenly distributed. The dough will be soft but not sticky.

🔥Shape & Bake

Preheat oven to 350°F and line two baking sheets with parchment paper.

Scoop tablespoon-sized portions of dough and roll into balls. Place 2 inches apart on the prepared sheets. Gently flatten each ball slightly with your palm or the bottom of a glass for even baking.

Optional: Press a few extra hazelnut pieces on top or sprinkle a tiny pinch of sea salt.

Bake for 10–12 minutes, until the edges are golden and centers are set but still soft. They will firm up as they cool.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

🍫Variations to Try

Chocolate-Dipped: Melt dark chocolate and dip half of each cooled cookie.

Espresso Twist: Add 1 tsp instant espresso powder to the dough.

Bigger & Chewier: Use 1.5 Tbsp dough balls and bake 1–2 minutes longer.

Mixed Nuts: Swap half the hazelnuts for crushed almonds or pecans using the same crushing blade.

🍪Conclusion

These Hazelnut Cookies are simple, addictive, and always a crowd favorite. The kitchen grater makes getting that perfect fine hazelnut texture effortless, so you can focus on enjoying every nutty bite. Happy baking!