11 Hazelnut Christmas Cookies European Nuts

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Classic Hazelnut Butter Cookies

Classic Hazelnut Butter Cookies are deliciously rich and nutty treats that are perfect for the holiday season. These cookies are made with ground hazelnuts, giving them a unique flavor and a delightful melt-in-your-mouth texture. They are easy to prepare and will impress your family and friends with their charming taste and aroma.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using a hand mixer or a stand mixer, beat on medium speed until the mixture is creamy and light in color, about 2-3 minutes.
3. Add the Egg and Vanilla: Crack the egg into the bowl and add the vanilla extract. Continue to mix until the egg is fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, and salt until evenly mixed.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Add Chopped Hazelnuts: If you are using chopped hazelnuts, fold them into the dough with a spatula or wooden spoon until they are evenly distributed.
7. Shape the Cookies: Use a tablespoon or a cookie scoop to portion out the dough and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, but they will firm up as they cool.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Dust with Powdered Sugar: If desired, once the cookies are completely cooled, dust them with powdered sugar for a festive touch.

Enjoy your Classic Hazelnut Butter Cookies with a warm beverage or as a sweet treat to share during the holiday season!

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Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti are a delightful combination of rich chocolate flavor and crunchy hazelnuts, making them a perfect treat for the holiday season or any time of year. These twice-baked Italian cookies are perfect for dipping into coffee or hot cocoa, creating a delightful balance of flavors and textures. Their long shelf life also makes them great for gifting or enjoying over several days.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined. Set aside.
3. Combine Sugars and Eggs: In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Use a hand mixer or stand mixer to beat the mixture on medium speed until it becomes thick and pale, about 2-3 minutes. Add the vanilla extract and mix until just incorporated.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until combined. The dough will be thick.
5. Incorporate Hazelnuts and Chocolate: Gently fold in the chopped hazelnuts and dark chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
6. Shape the Dough: Transfer the dough onto a lightly floured surface. Divide the dough into two equal pieces and shape each piece into a log about 12 inches long and 2 inches wide, flattening them slightly.
7. First Bake: Place the logs on the prepared baking sheet, leaving space between them. Bake in the preheated oven for 25-30 minutes, or until firm to the touch. The logs will spread slightly during baking.
8. Cool and Slice: Remove the baking sheet from the oven and let the logs cool on the sheet for about 10 minutes. Using a serrated knife, carefully slice each log diagonally into 1-inch wide pieces.
9. Second Bake: Arrange the slices cut-side down on the baking sheet. Return to the oven and bake for an additional 10-15 minutes, or until the biscotti are crisp and dry.
10. Cool and Serve: Allow the biscotti to cool completely on a wire rack before serving. Enjoy them with a cup of coffee or hot cocoa, or package them up to share with friends and family during the holiday season!

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Hazelnut Linzer Cookies

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground hazelnuts, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes.
4. Add Egg Yolk and Flavorings: Add the egg yolk, vanilla extract, and lemon zest to the creamed butter and sugar. Mix until combined.
5. Combine Wet and Dry Ingredients: Gradually add the flour and hazelnut mixture to the wet ingredients. Mix on low speed until the dough just comes together. Be careful not to overmix.
6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up. This will make it easier to roll out.
7. Roll Out the Dough: Once chilled, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8 inch thick.
8. Cut the Cookies: Use a cookie cutter to cut out shapes. For half of the cookies, use a smaller cookie cutter to cut out a shape from the center to create a window. Transfer the cookies to the prepared baking sheets.
9. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. Assemble the Cookies: Once the cookies are completely cool, spread a teaspoon of jam on the solid cookie halves, and then gently place the cut-out cookies on top, pressing down slightly to adhere.
11. Dust with Powdered Sugar: If desired, sprinkle powdered sugar on top of the cookies with cut-out centers for an elegant finish.
12. Serve and Enjoy: Serve the Hazelnut Linzer Cookies on a festive platter and enjoy a delightful combination of hazelnut and sweet jam! These cookies can be stored in an airtight container for several days.

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Spiced Hazelnut Snowball Cookies

Spiced Hazelnut Snowball Cookies are delightful, buttery treats that combine the rich, nutty flavor of hazelnuts with warm spices and a dusting of powdered sugar. These cookies have a tender crumb and melt in your mouth, making them perfect for holiday gatherings or cozy family moments.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add Vanilla and Spices: Add the vanilla extract, ground cinnamon, ground nutmeg, and salt to the butter-sugar mixture. Mix until well combined.
4. Incorporate Ground Hazelnuts and Flour: Gradually add the ground hazelnuts and all-purpose flour to the mixture. Mix on low speed until the dough comes together, being careful not to overmix.
5. Shape the Cookies: Using your hands, form the dough into small balls about 1 inch in diameter. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake the Cookies: Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. The centers may still look slightly soft, which is okay since they will firm up as they cool.
7. Cool and Dust with Powdered Sugar: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cool, roll the cookies in powdered sugar to coat them.
8. Optional Topping: If desired, sprinkle chopped hazelnuts on top of the cookies for added texture and flavor.
9. Serve and Enjoy: Serve your Spiced Hazelnut Snowball Cookies at room temperature as a delightful treat during the holiday season or any special occasion. Enjoy!

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Hazelnut Chocolate Chip Cookies

Hazelnut Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, combining the rich, nutty flavor of ground hazelnuts with the sweetness of chocolate chips. These cookies are soft and chewy with a hint of nuttiness that perfectly complements the chocolate, making them an irresistible treat for holiday gatherings or any time you’re craving something sweet.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until the mixture is creamy and well blended, about 2-3 minutes.
3. Add the Egg and Vanilla: Crack in the egg and add the vanilla extract. Continue to mix until the egg is fully incorporated and the mixture is smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground hazelnuts, baking soda, and salt until evenly combined.
5. Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips and chopped hazelnuts (if using) with a spatula, ensuring they are evenly distributed throughout the dough.
7. Shape the Cookies: Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft. They will firm up as they cool.
9. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, enjoy your Hazelnut Chocolate Chip Cookies either on their own or with a glass of milk. These cookies are perfect for sharing during the holiday season or savoring as a personal treat!

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Cranberry Hazelnut Oatmeal Cookies

Cranberry Hazelnut Oatmeal Cookies are a deliciously chewy treat, perfect for holiday gatherings or as an everyday snack. The combination of hearty oats, tart cranberries, and crunchy hazelnuts creates a wonderful balance of flavors and textures. These cookies are not only tasty but also provide a bit of nutrition, making them a delightful option for satisfying your sweet tooth.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and creamy, about 2-3 minutes.
3. Add Egg and Vanilla: Crack in the egg and add the vanilla extract. Mix on medium speed until the egg is fully incorporated and the mixture is smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, ground hazelnuts, baking soda, salt, and cinnamon (if using) until everything is evenly mixed.
5. Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
6. Fold in Cranberries: Gently fold in the dried cranberries using a spatula, ensuring they are well distributed throughout the dough.
7. Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges are golden brown and the centers look set. The cookies may appear slightly soft but will firm up as they cool.
9. Cool the Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Cranberry Hazelnut Oatmeal Cookies!

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Hazelnut Meringue Kisses

Hazelnut Meringue Kisses are delightful, light-as-air confections that are perfect for holiday celebrations or as a sweet treat any time of year. These delicate meringue cookies feature the rich flavor of hazelnuts and are crisp on the outside while remaining chewy on the inside. They make a lovely addition to dessert platters or can be enjoyed on their own with a cup of coffee or tea.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper. Prepare two baking sheets if you are making a double batch.
2. Whip Egg Whites: In a clean, dry mixing bowl, add the egg whites and a pinch of salt. Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
3. Add Cream of Tartar: Once soft peaks start to form, add the cream of tartar. Continue beating until the mixture is glossy and stiff peaks form.
4. Gradually Add Sugars: Gradually add the granulated sugar, one tablespoon at a time, while continuously beating on high speed. Confirm that each tablespoon is fully incorporated before adding the next, until all sugar is added.
5. Incorporate Powdered Sugar and Hazelnuts: Sift the powdered sugar over the whipped egg whites and gently fold it in using a spatula. Then, fold in the ground hazelnuts and vanilla extract until just combined. Be careful not to deflate the egg whites.
6. Pipe the Meringue Kisses: Transfer the meringue mixture to a piping bag fitted with a star tip or a plain round tip. Pipe small dollops or kisses onto the lined baking sheets, leaving some space between each one.
7. Bake the Meringues: Place the baking sheets in the preheated oven. Bake the meringues for about 1 hour or until they are firm to the touch and easily lift off the parchment paper. If they start to brown, the temperature is too high, so reduce it if needed.
8. Cool the Meringues: Once baked, turn off the oven and leave the meringue kisses inside to cool completely. This will help them become crisper.
9. Store the Meringue Kisses: After cooling, gently remove the meringue kisses from the baking sheets. Store them in an airtight container at room temperature for up to a week, keeping them away from humidity.

Enjoy your delightful Hazelnut Meringue Kisses!

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Almond and Hazelnut Biscotti

Almond and Hazelnut Biscotti are crunchy, twice-baked Italian cookies that are perfect for dipping into your morning coffee or evening dessert wine. Their delightful combination of roasted almonds and hazelnuts creates a rich and nutty flavor that is enhanced by subtle hints of vanilla and citrus. These biscotti are easy to make and store well, making them an ideal treat for the holiday season or any time of year.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal of the biscotti.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until evenly mixed.
3. Combine Wet Ingredients: In another bowl, whisk together the eggs, vanilla extract, and orange zest until well combined.
4. Incorporate Mixtures: Pour the egg mixture into the dry ingredients and stir until just combined. The dough will be sticky. Add in the chopped hazelnuts and almonds, folding them into the dough gently.
5. Shape the Dough: Divide the dough into two equal portions. On a lightly floured surface, use your hands to shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
6. First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch.
7. Cool the Logs: After baking, remove the logs from the oven and allow them to cool on the baking sheet for about 10 minutes.
8. Slice the Logs: Once slightly cooled, transfer the logs to a cutting board and use a sharp knife to slice them diagonally into 1-inch thick pieces.
9. Second Bake: Lay the sliced biscotti cut side down back on the baking sheet. Return to the oven for an additional 15-20 minutes, or until they are crisp and golden brown.
10. Cool Completely: After the second bake, remove the biscotti from the oven and let them cool on a wire rack completely.
11. Store the Biscotti: Once completely cooled, store the biscotti in an airtight container at room temperature for up to two weeks. Enjoy them with your favorite beverage!

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Hazelnut Gingerbread Cookies

Hazelnut Gingerbread Cookies are a delightful twist on traditional gingerbread, combining the warm spices typical of holiday baking with the rich and nutty flavor of hazelnuts. These cookies are soft and chewy with a hint of sweetness, making them perfect for holiday gifting or enjoying with a cup of tea. Their unique texture and flavor profile will make them a new favorite for your festive celebrations.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground hazelnuts, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar on medium speed until light and fluffy.
4. Add Wet Ingredients: Add the egg, molasses, and vanilla extract to the butter mixture. Beat until well combined, ensuring everything is mixed thoroughly.
5. Combine Ingredients: Gradually add the dry flour and hazelnut mixture to the wet mixture, stirring with a wooden spoon or spatula until the dough is evenly combined. The dough may be a bit sticky.
6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. This will help the cookies hold their shape while baking.
7. Shape the Cookies: Once chilled, take spoonfuls of the dough and roll them into balls about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Flatten the Cookies: Using the bottom of a glass or your hand, gently flatten each dough ball to about 1/2 inch thick.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set and the tops have just begun to crack a little.
10. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Enjoy your delicious Hazelnut Gingerbread Cookies as a festive treat!

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Hazelnut Shortbread Sandwich Cookies

Hazelnut Shortbread Sandwich Cookies are a delightful treat that showcases the rich, nutty flavor of hazelnuts in a buttery shortbread cookie. These delectable cookies are filled with a luscious hazelnut spread, making them the perfect indulgence for your holiday gatherings or as a sweet gift for loved ones. The crispy, tender texture of the shortbread contrasts beautifully with the creamy filling, resulting in a satisfying combination that everyone will love.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, ground hazelnuts, and salt. Whisk together until well mixed and set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and powdered sugar together on medium speed until the mixture is light and fluffy. This may take about 2-3 minutes.
4. Add Vanilla: Add the vanilla extract to the butter and sugar mixture, and mix until well incorporated.
5. Combine Dry and Wet Ingredients: Gradually add the flour and hazelnut mixture to the creamed butter, mixing on low speed until the dough comes together. It should be soft yet not sticky.
6. Chill the Dough: Divide the dough into two equal portions and shape them into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes to firm up.
7. Roll Out the Dough: Once the dough is chilled, remove it from the refrigerator. On a lightly floured surface, roll out one disk at a time to about 1/4 inch thick.
8. Cut the Cookies: Use a cookie cutter to cut out desired shapes from the rolled dough. Place the cut cookies on the prepared baking sheets. If desired, use a smaller cutter to make a hole in the center of half of the cookies for a “window” effect.
9. Bake the Cookies: Bake the cookies in the preheated oven for about 12-15 minutes or until they are lightly golden around the edges. Keep an eye on them, as they can brown quickly.
10. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to wire racks to cool completely.
11. Fill with Hazelnut Spread: Once the cookies are completely cooled, spread a generous amount of hazelnut spread on the flat side of one cookie and sandwich it with another cookie. Repeat with all cookies.
12. Serve and Enjoy: Dust the finished sandwich cookies with additional powdered sugar if desired. Enjoy your Hazelnut Shortbread Sandwich Cookies with a cup of tea or share them with friends and family!

Hazelnut and Orange Zest Cookies

Hazelnut and Orange Zest Cookies are a delightful fusion of rich, nutty hazelnuts and bright, zesty orange, adding a rejuvenating twist to traditional cookie recipes. These cookies offer a delightful balance of flavors and a chewy texture, making them a perfect treat to enjoy during the holiday season or to brighten up any gathering. Their aromatic scent will fill your kitchen, making them a true holiday favorite.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for the cookies.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground hazelnuts, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Incorporate Wet Ingredients: Beat in the egg and vanilla extract until well combined. Then, add the orange zest and mix again until evenly distributed.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined. Avoid over-mixing to keep the cookies tender.
6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie, as they will spread while baking.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will set as they cool.
8. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Enjoy: Once cool, serve your delicious Hazelnut and Orange Zest Cookies with a cup of tea or coffee, or package them as gifts for family and friends. Enjoy the delightful combination of flavors!