Whole wheat hazelnut cookies

I can guide you through the preparation of whole wheat hazelnut cookies, a perfect delight to accompany tea or coffee. Here is the recipe:

Ingredients

• 200 g of whole wheat flour
• 100 g of chopped hazelnuts
• 100 g of soft butter
• 80 g of brown sugar
• 1 egg
• 1 teaspoon of baking powder
• 1 pinch of salt
• (optional) 1 teaspoon of vanilla extract for a flavored touch

Preparation

1. Preheat the oven to 180 °C and line a baking sheet with parchment paper.
2. In a bowl, mix the whole wheat flour with the baking powder and the pinch of salt.
3. In another bowl, cream the soft butter with the brown sugar until you get a smooth and fluffy mixture. If you chose to use the vanilla extract, add it at this stage.
4. Add the egg to the mixture of butter and sugar and continue mixing.
5. Gradually incorporate the flour, baking powder, and salt mixture into the butter, egg, and sugar mixture.
6. Once a uniform dough is obtained, add the chopped hazelnuts and mix well.
7. Take small portions of the dough and form balls, slightly flattening them to shape the cookie. Place them on the baking sheet, leaving a bit of space between each one.
8. Bake the cookies for about 15-20 minutes or until they are slightly golden around the edges.
9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to complete the cooling.

Curiosity

The hazelnut is a fruit very much appreciated in Italy, especially in regions like Piedmont where the prized “Tonda Gentile delle Langhe” variety is grown. Hazelnut cookies are a real treat that captures the intense flavor and crunchy texture of this fruit, typical of the Italian autumn.

You can enjoy these whole wheat hazelnut cookies as they are, or possibly paired with a sweet wine, such as a Passito di Pantelleria, to enhance the contrast of flavors.