• 200g Salted Butter 
  • 50g Shortening 
  • 160g Fine Sugar
  • 1 Egg Yolk
  • 1 tsp Vanilla Extract
  • 150g Ground Hazelnut
  • 260g Plain Flour
  • 100g Corn Flour


  1. Preheat your oven to 170°C. Ground your hazelnuts.
  2. Then gently toast them in a frying pan (no oil) until slightly fragrant. Remove and let cool.
  3. Cream butter and shortening followed by sugar.
  4. Add vanilla extract and egg yolk.
  5. Fold in hazelnut and both flour until fully incorporated.
  6. Gently scoop 1 tsp of dough and roll into a ball.
  7. Lay them on cookie sheets lines with baking paper. Use a fork to press the designs onto the dough.
  8. Bake for 20 minutes.
  9. Remove and cool in pan for 5 minutes before cooling them completely on and wired rack.
  10. Store in an airtight container when completely cooled.


By |2017-12-01T10:00:16+00:00July 17th, 2015|Cookie|0 Comments

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