Let's talk

Deanna +972-(0)52-5375345 / Danya +972-(0)52-6006067
[email protected]

Hazelnut Cookies

July 1, 2010 matkonation 3 Comments

Food has always been a love of mine, but it took me a while to turn that love into a profession. Seven years ago, while working as an account manager at a ad agency, I told the Art-Director that I dreamt of publishing my own cook book, with all my recipes. She offered to introduce to me her mother, Elinoar Rabin. I almost fainted at that moment. Anyone in-the-know about the Israeli culinary scene knows that she is a well-known cook-book author and editor, and the woman behind the food column in Israel’s Maariv Style Magazine for 15 years. The same column that I now have wrote for, for the past year.

A few days later, sitting in Elinoar’s apartment in Jaffa, we started working on my first cook- book, “Simply Entertaining”. Elinoar is the one who helped me get my start and opened my eyes to the Israel culinary world, which until then had been just a dream of mine.

A week ago I was invited to Elinoar’s new book release party: “Coffee and More”, which she wrote in conjunction with Ilan Shenhav, the founder of Ilan’s coffee chain. The book contains her fantastic sweet (and some savory) easy to follow recipes and includes information on his coffee drink recipes.

I tasted these cookies at the party. Their secret is that they are made with salted butter, which gives these sweet cookies the perfect contrast. The recipe calls for roasted, ground hazelnuts, so I bought unroasted hazelnuts and toasted them in the microwave for about a minute, let them chill and then ground in a food processor. Perfection.

Ingredients for 60 small cookies:

1½ cups + 1 tablespoon all purpose flour

½ cup sugar

4 tablespoons cornstarch

1¾ sticks (7 oz.) salted butter, very cold and cut into cubes

1 tablespoon pure vanilla extract

5 oz. roasted hazelnuts, ground


1. Mix the flour, sugar, and cornstarch together in a food processor. Add the butter and vanilla extract and pulse until mixture has a crumb like texture. Add the hazelnuts and continue to pulse until a ball of dough is formed. Wrap dough in plastic wrap and refrigerate for 30 minutes.

2. Preheat oven to 350°F. Line two baking sheets with parchment paper.

3. Divide the dough into two equal parts and roll out the dough in between two sheets of parchment paper to about ⅛-inch thick.

4. Using a cookie cutter of your choice, cut out cookies and place on baking sheets. Transfer cookies to the freezer for 5 minutes.

5. Bake for 12-15 minutes, until just golden. Allow to cool to room temperature before serving.

6. Cookies may be stored in an airtight container at room temperature for up to one week.

3 comments to “Hazelnut Cookies”

  1. These are so cute and look rather moorish too. I’ve featured them on my party blog post http://www.stylemyparty.co.uk/blog/celebration-cookies/ as they are definitely cookies to eat with friends. Hope you are happy with them being featured and with the post?

  2. 銉戙偣銈裤儵銉炽儊鍐嗐伅銇婅枽銈併€傛捣楫偟銉┿儉銇岀壒銇編鍛炽仐銇勩€傘儛銉炽儛銉炽偝銉犮伄銈兗銉濄兂鍒搞倰鎸併仯銇︺亜銇忋仺銈便兗銈仱銇屼粯銇忋亼銇┿€併儊銉с偝銈便兗銈亴銇俱仧缇庡懗銇椼亜锛堚檧锛夈€?

Leave a Reply

Your email address will not be published. Required fields are marked *

Still Hungry? Here are blah blah

vegan glutten free banana cookies

Cookies, Three Ways

Urban Legend Chocolate Chip Cookies

The Best Hamantachens Around

Fig, Macadamia and Pistachio Biscotti