Tender, buttery cookies finished with a generous coating of chopped hazelnuts.
Ingredients
- 350 g flour
- 170 g sugar
- 250 g butter
- 3 eggs
- 10 g baking powder
- 10 g vanilla powder
- 100 g chopped hazelnuts
Jasmine’s tips
- Bring the ingredients to room temperature.
- Reserve one egg white for coating the cookies.
- Add the flour gradually so you can control the dough’s consistency.
- The dough should remain soft and pliable, similar to the softness of an earlobe.
Method
- Stir together the eggs, sugar, butter, vanilla powder, baking powder, and half of the chopped hazelnuts. Reserve one egg white and the remaining hazelnuts for the coating.
- Add the flour gradually and knead until a soft dough forms.
- Take walnut-sized pieces of dough and roll them into balls in your palms.
- Coat the cookies with the reserved egg white and chopped hazelnuts, then arrange them on a baking tray.
- Preheat the oven to 170°C or 350°F, as recorded in Jasmine’s original recipe. Bake for 25–30 minutes, until lightly golden. Baking time may vary by oven.
Step-by-step photos
Recipe details are preserved from Jasmine’s original site and are being reviewed before the public relaunch.