Raspberry Hazelnut Cookies

These Raspberry Hazelnut Cookies are a delightful treat that combines the rich, nutty flavor of toasted hazelnuts with the bright, tart sweetness of raspberry. The cookie base is tender and slightly crisp, offering a sophisticated texture that melts in your mouth. Topped with a delicate raspberry glaze, each bite provides a perfect balance of flavors. Ideal for afternoon tea, holiday gatherings, or as a special dessert to impress guests. Made with simple pantry staples, these cookies are easy to prepare yet feel luxurious. The addition of lemon juice enhances the citrus notes, while vanilla adds warmth. Serve them fresh or store them properly to enjoy their flavor over several days.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 30

Calories: 662.1

Dietary: Vegetarian

Description

These Raspberry Hazelnut Cookies are a delightful treat that combines the rich, nutty flavor of toasted hazelnuts with the bright, tart sweetness of raspberry. The cookie base is tender and slightly crisp, offering a sophisticated texture that melts in your mouth. Topped with a delicate raspberry glaze, each bite provides a perfect balance of flavors. Ideal for afternoon tea, holiday gatherings, or as a special dessert to impress guests. Made with simple pantry staples, these cookies are easy to prepare yet feel luxurious. The addition of lemon juice enhances the citrus notes, while vanilla adds warmth. Serve them fresh or store them properly to enjoy their flavor over several days.

Ingredients

1/2 cup Butter
1/3 cup Sugar
3/4 cup Ground hazelnuts
1 teaspoon Lemon juice
1 teaspoon Vanilla extract
1 1/4 cup All-purpose flour, sifted

Directions

1
Preheat oven to 325&# 194;Â°F (165ÃÂ°C).
2
In a mixing bowl, cream together butter and sugar until light and fluffy.
3
Stir in ground hazelnuts, lemon juice, and vanilla extract until well combined.
4
Gradually mix in sifted all-purpose flour until a firm dough forms.
5
On a lightly floured surface, roll out the dough to 1/8-inch thickness.
6
Cut into 2-inch rounds using a cookie cutter.
7
Place cookies on a greased or parchment-lined baking sheet.
8
Bake for 10 to 15 minutes, or until lightly browned at the edges.
9
Cool cookies completely on a wire rack.
10
For the glaze: Sift powdered sugar into a bowl.
11
Add butter and raspberry liqueur (or extract) to the powdered sugar.
12
Stir in hot water drop by drop until the glaze reaches a spreading consistency.
13
Spread the glaze evenly over the cooled cookies.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 662.1kcal

% Daily Value *
Total Fat 30.9g48%
Saturated Fat 17.1g86%
Cholesterol 100.5mg34%
Sodium 224.7mg10%
Total Carbohydrate 77.3g26%
Dietary Fiber 2.0g8%
Sugars 20.3g
Protein 17.2g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If raspberry liqueur is unavailable, use raspberry extract or a bit of raspberry jam mixed with water for color and flavor.

Ensure cookies are completely cool before glazing to prevent the icing from melting off.

Store cookies in an airtight container at room temperature for up to 5 days.

For best results, use freshly ground hazelnuts or finely chopped toasted hazelnuts.

Adjust the amount of hot water in the glaze carefully; you may not need all of it. The glaze should be thick enough to spread but thin enough to flow slightly.

Keywords: raspberry, hazelnut, cookies, baking, dessert, glaze, lemon, vanilla, butter, sweet, nutty, tea, holiday, vegetarian, simple, delicate, crisp, flaky, citrus, rich

Read it online: https://www.chefs-mate.com/recipe/raspberry-hazelnut-cookies/