Thursday, September 28, 2006

Chewy Nut Cookies

These are absolutely irresistible. One batch makes around 30, and if you can leave them, they will keep for a few days in an air-tight jar. However, they're absolutely at their best when freshly baked, so go ahead and have seconds. (If you want to keep some, the freezer is your best option. Then you can gently re-heat in the oven when you want to eat them.)

Make sure to leave a lot of room - these will spread. As you can see in the picture, I ended up with an entire cookie sheet full of cookie, and had to cut mine into squares. But whatever - the taste is the same.

If you feel like a bit more effort, you can roast and peel your hazelnuts before baking. I never bother.

Chewy Nut Cookies
Makes 30

200 g hazelnuts
25 g butter
2,5 dl (1 cup) sugar
2 eggs

Preheat the oven to 200°C. Put aside 30 whole hazelnuts, and grind the rest finely in a grinder or in a food processor.

Melt the butter and let it cool a bit. Add the nuts, sugar and the eggs, and mix until uniform. Place spoonfuls well apart on a lined cookie sheet, and top each cookie with a reserved hazelnut. Bake for about 10 minutes. Don't burn yourself eagerly trying to stuff one into your mouth - they cool very quickly.



Anna said...

Sometimes I think that the best recipies are the ones with the fewest ingrediants. Those cookies look great.

Duane said...

Sound good, and easy too. I will have to give them a try.

Anya said...

Anne, I am the world's worst cookie baker, so a very simple question - can I substitute another nut, like walnut or pecan for the hazelnuts? Don't like the flavor or hazelnut.

Anne said...

Anya, interesting question! I think you could, but I haven't tried it myself. Do give it a go - pecans, perhaps? and let me know how they turn out :)

Charlotte said...

Hi! My grandmother used to make these darlings all the time during my childhood - and they were always my favorites among her cookies (she baked about 10 different cookies for every visit!) However - hers´ were not flat like yours, - rather round like a ball with the nut on top, llike a little peak.... Do you know what differs in the recipie? Could it be that she whipped the eggwhites first so that the batter was more like a merengie batter and thus kept it´s shape in the oven?

Anne said...

Charlotte - they're supposed to come out round, and not flat, even with this recipe. Something went totally wrong, but I have no idea why.. :) I'll have to try a few other recipes and see if they turn out better. None of those I've seen include whipped egg whites though!