Ground Hazelnut Cookies are made with freshly toasted and ground hazelnuts, red whole wheat flour, and butter. These irresistible cookies are sweetened with date sugar and sandwiched with a hint of honey. Their rich nutty flavor has a delightful crunch, revealing the warm buttery essence of ground hazelnuts. Every delicious bite of these melt-in-your-mouth cookies is comforting and decadent when served with hot tea or coffee!
The recipe for the Ground Hazelnut Cookies is a family favorite. My kids, especially, love this light, healthy, sandwich cookie served with orange blossom honey, which provides a citrusy overtone for an earthy cookie. That is not to say that you cannot use other types of honey. I have tried different types of honey, such as wildflower and even Greek honey, and found that the best complement for hazelnuts is the orange blossom honey. In short, this is a tasty and super healthy recipe from my family to yours.
Benefits of hazelnuts:
If you are not allergic to nuts, hazelnuts benefit our health in many ways. Studies have shown that hazelnuts have the highest concentration of vitamin E, unsaturated fats, calcium, magnesium, and vitamin B. While Vitamin E plays an essential role in preserving healthy skin, nails, and hair, it also protects against cognitive decay. In addition, hazelnuts support bowel movements, lower harmful cholesterol, promote weight loss, and support heart health. These Ground Hazelnut Cookies are an excellent source of dietary fiber; however, all nuts must be consumed in moderation.
To be clear, there is a size difference between American and European hazelnut. In my opinion, they both have a rich, buttery taste and have the same nutritional benefits. These include lowering bad cholesterol, promoting weight loss, protecting against cell damage, and improving insulin sensitivity.
Frequently Asked Questions:
- What are some variations for the filling?
Other variations I have tried for my children were Nutella, caramel, and chocolate ganache. I think that the orange blossom honey is the perfect match.
2. What mix-ins and other flavors can I add to these cookies?
You could add finely chopped dried fruit or chocolate chips and flavor the cookies with vanilla extract, cocoa powder, or spices like nutmeg and cinnamon.
3. How do I make this recipe vegan?
You can substitute butter with coconut oil to make these Ground Hazelnut Cookies vegan.
4. What can I substitute for ground hazelnuts?
Almond flour and ground pecans are good substitutes for ground hazelnuts, although the texture and flavor will be altered.
5. Can I use whole hazelnuts in this recipe?
I have toasted and ground the hazelnuts for enhanced flavor. You could use finely chopped hazelnuts or hazelnut flour but not whole hazelnuts in this recipe.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Unsalted butter, date sugar, red whole wheat flour, ground hazelnuts, salt, and orange blossom honey
- Substitutions: granulated sugar can be substituted for date sugar; white whole wheat flour can be used instead of red whole wheat flour; use almond flour or ground pecans instead of ground hazelnuts; any honey for the filling is fine.
How to make the Ground Hazelnut Cookies:
- Toast the hazelnuts in an oven at 300 degrees F for 5 minutes, cool and grind them in a food processor or spice grinder. Alternatively, toast the whole hazelnuts in a pan until golden brown for 2-3 minutes on medium heat. (Skip this step if using store-bought hazelnut flour.) Cream the butter and date sugar for 5 minutes until soft using a stand mixer with the paddle attachment.
2. Add the red whole wheat flour sifted with salt and beat for a minute. Combine the ground hazelnuts and mix for another minute. Remove from the stand mixer and knead lightly. Refrigerate the dough wrapped in clingfilm for 30 minutes.
3. Roll out the dough on a floured surface to ⅛” thick and cut them into desired shapes. I used 1 3/4″ diameter cookie cutter. Arrange the cookies on a parchment paper-lined baking tray.
5. Bake for 9-10 minutes.
6. Cool on a wire rack and sandwich two cookies with some honey. Serve with hot tea or coffee.
- Scrape the sides of the stand mixer while beating the butter and date sugar to ensure even mixing.
- You could use leftover ground hazelnuts to coat meat, baked goods or pesto.
- Do not overbake the cookies as they will taste bitter.
- Allow the cookies to cool before gently lifting them off the tray.
Serving suggestion:
These Ground Hazelnut Cookies can be enjoyed with hot tea or coffee or as an anytime snack.
Storage:
Ground Hazelnut Cookies sandwiched with honey can be stored at room temperature in an airtight container for a week. They can also be frozen between wax paper sheets in airtight containers for a month.
Other cookie recipes that you might like:
Ground Hazelnut Cookies
Equipment
Ingredients
- 4 oz butter unsalted
- 2½ oz date sugar
- 4 oz red whole wheat flour
- ¼ tsp salt
- 3 oz whole hazelnut unsalted
- 2 tbsp honey orange blossom (for filling)
Instructions
How to make Ground Hazelnut Cookies:
- Prepare the ingredients. Toast the hazelnuts in an oven at 300 degrees F for 5 minutes, cool and grind them in a food processor or spice grinder. Alternatively, toast the whole hazelnuts in a pan until golden brown for 2-3 minutes on medium heat. (Skip this step if using store-bought hazelnut flour.)
- Cream the butter and date sugar for 4-5 minutes until light using a stand mixer with the paddle attachment.
- Add the red whole wheat flour sifted with salt and beat for a minute. Combine the ground hazelnuts and mix for another minute. Remove from the stand mixer and knead lightly. Refrigerate the dough (after sealing the container with clingfilm) for 30 minutes.
- Roll out the dough on a floured surface to ⅛" thick and cut them into desired shapes. I used 1 3/4" diameter cookie cutter. Arrange the cookies on a parchment paper-lined baking tray.
- Bake for 9-10 minutes.
- Cool on a wire rack and sandwich two cookies with some honey.
Notes
- Toasting the freshly shelled hazelnuts gives it a rich taste. Feel free to use the store-bought ground hazelnut flour.
Nutrition
these cookies are delicious!
Thank you, Ava!
The addition of honey really brings out the flavor 🙂
Thank you!
I absolutely love these cookies! And they make such perfect gifts for my friends!
I’m glad you love these cookies, Abby! Thanks.