Dry-toast hazelnut on a hot pan for about 5 minutes, tossing them around occasionally. Wrap them in a kitchen towel and rub them in to remove their skins (some of them might not come off but that’s OK). Now bring water to a boil. Throw the hazelnuts in and cook for 15 minutes. Drain the water and let them cool completely.
Meanwhile: Sift the flour and icing sugar onto a clean work top. Mix well. Add egg yolk.
Now add cold butter, cut into small cubes. Using your hands try to break the butter and mix it with flour (rub it into the flour) until the mixture looks like a crumble mix. Now start forming the dough. At first, it may look like it’s not going well, but keep kneading. You will get nice dough. This will take about 3-5 minutes.
Once you have formed nice dough, knead in the hazelnuts.
Divide the dough into 4 parts and roll each into a 3-4cm/1.2-1.5inch thick sausage. Place each sausage into a plastic bag/zip-lock bag and refrigerate overnight.
Day 2 – Baking
Preheat the oven to 340°F/170°C.
Take the dough sausages out from your fridge. Cut them into 0.5cm/0.20inch thick slices & transfer onto a baking tray lined with baking paper.
Bake for about 10 minutes or until the cookie bottoms are nice golden brown.
Once ready, take them out and let them cool down a bit before coating each in icing sugar.
Keep in an air-tight container.
Butter Cookies with Hazelnuts
Amount Per Serving
Calories 84Calories from Fat 45
% Daily Value*
Saturated Fat 2g13%
Vitamin A 105IU2%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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