The first time I made this hazelnut cookie recipe I nearly ate half the batch warm from the tray.
These cookies pair the toasty, almost caramel flavor of roasted hazelnuts with a tender, shortbread-like crumb and a glossy dark chocolate ganache on top.
They’re small, elegant, and shockingly easy to make ahead — perfect for a weeknight bake or a gift box.
If you like nutty, buttery cookies that balance crunch and silk, this recipe is a keeper.
I also tested it against several other small-batch cookie recipes and kept the one that makes the best sandwich with ganache.
For inspo on different cookie shapes and sandwich ideas, I like to reference a few cookie projects I’ve bookmarked like the overnight oats cookie experiment for texture ideas.
Why You’ll Love This Recipe
– Nuts-forward flavor from roasted hazelnuts that isn’t overpowering.
– A tender, crumbly cookie body with a crisp edge from turbinado sugar.
– A quick boozy dark chocolate ganache that adds depth and shine.
– Make-ahead dough: press and chill overnight for a no-fuss bake day.
The texture is what makes these cookies special: the pastry flours and cornstarch give a melt-in-your-mouth shortbread body while finely ground hazelnuts add a toasty, almost praline-like bite. The turbinado sugar sprinkles on top caramelize just enough in the oven to create a faint crunch, and the ganache sets to a silky dome that gives a rich contrast to the light crumb.
"Five stars — delicate, nutty, and dangerously addictive. My guests asked for the recipe." — reader review
Key Ingredients
Unsalted butter (1 stick, room temperature): Butter is the fat and flavor backbone here. Use high-quality unsalted butter — European-style butter (82% fat) will make the cookie richer and more tender. Room temperature is critical so the dough pulses into a cohesive slab instead of smearing.
Roasted hazelnuts (1/2 cup): The hazelnuts are the star; toasting concentrates oils and deepens the flavor. If you can, roast raw hazelnuts yourself and remove the skins by rubbing in a kitchen towel for a cleaner taste. Store-bought roasted hazelnuts are fine, but fresh-toasted yields the best aroma.
Whole wheat pastry flour (3/4 cup) + All-purpose flour (1/2 cup): The whole wheat pastry flour adds a nutty, wholesome note and a bit of structure without heaviness. Combined with all-purpose flour, the result is tender yet holds a shape when cut. If you don’t have whole wheat pastry flour, substitute half with all-purpose and expect a slightly less nutty flavor.
Full ingredient list:
- Unsalted butter – 1 stick (room temperature)
- Granulated sugar – 1/3 cup
- Hazelnuts (roasted) – 1/2 cup
- Whole wheat pastry flour – 3/4 cup
- All-purpose flour – 1/2 cup
- Cornstarch – 2 tbsp
- Salt – 1/4 tsp
- Vanilla extract – 1/2 tsp
- Lemon zest – 1/2 tsp
- Egg (for wash) – 1
- Water (for wash) – 3 tbsp
- Turbinado sugar – 1/3 cup
- Dark chocolate (70% cocoa) – 8 ounces
- Heavy cream – 4 ounces
- Salt (for ganache) – 1/4 tsp
- Bourbon – 1 tsp
Step-by-Step Instructions
Step 1: Toasting and grinding the hazelnuts
Preheat your oven to 350°F. Spread the hazelnuts in a single layer on a baking sheet and toast them for 6–8 minutes until they smell fragrant and the skins start to crack.
Let the hazelnuts cool completely, then transfer them to a food processor with the granulated sugar and 1/4 teaspoon salt and pulse until the mixture is finely ground — not pasty.
Pro Tip: You’ll know the nuts are ready when the air smells warm and nutty; watch closely after 6 minutes so they don’t burn. Use short pulses to avoid releasing too much oil.
Step 2: Building the dry base
Add the whole wheat pastry flour, all-purpose flour, and cornstarch to the food processor and pulse just until everything is evenly combined. The mixture should look sandy and uniform.
This is the structural stage — cornstarch helps tenderize the crumb without adding moisture.
Pro Tip: If you don’t have whole wheat pastry flour, substitute half the whole wheat with all-purpose and note the texture will be slightly less delicate.
Step 3: Adding flavor and butter
Add the vanilla extract, lemon zest, and softened butter to the processor. Pulse until the butter is fully incorporated and a soft dough comes together. Scrape the bowl as needed to ensure even mixing.
The dough should hold when pressed but remain pliable.
Pro Tip: If the dough feels greasy, chill it briefly before pressing. If it’s crumbly, a teaspoon of cold water will help bind it without making it wet.
Step 4: Shaping and chilling the dough
Transfer the dough into a gallon freezer bag and press it into a flat slab about a half-inch thick. Seal the bag and refrigerate overnight. This step chills the butter and lets the flavors meld, which improves texture and ease of slicing.
Overnight chilling also reduces spread during baking.
Pro Tip: Pressing into a slab inside a bag is tidy and makes rolling unnecessary. Chill at least 8 hours if you can’t do overnight.
Step 5: Cutting, egg wash, and sugar
Remove the chilled dough and roll it lightly on a lightly floured surface to even the edges if needed. Use a 1-inch round cutter to stamp the cookies. Place the rounds on a parchment-lined baking sheet with a little space between each.
Whisk the egg with 3 tablespoons water to make an egg wash, brush each cookie lightly, and sprinkle with turbinado sugar.
Pro Tip: The egg wash helps the turbinado sugar stick and gives a slight gloss. If you prefer a fully matte top, skip the wash and press sugar lightly into the dough instead.
Step 6: Baking
Reduce your oven to 325°F and bake the cookies for 10–12 minutes until the edges are just turning light golden. Rotate the tray once halfway through if your oven has hot spots. Remove from the oven and let the cookies cool completely on the sheet for 5 minutes before transferring to a rack.
Cooling on the sheet helps them set without cracking.
Pro Tip: Look for pale golden edges and a set center; these cookies shouldn’t brown deeply. If they brown too quickly, your oven is too hot.
Step 7: Making the ganache and assembling
Chop the dark chocolate and place it in a bowl. Heat the heavy cream until it’s just simmering, then pour it over the chocolate with the 1 teaspoon bourbon and 1/4 teaspoon salt. Whisk until smooth and glossy. Chill the ganache in the fridge for 10–15 minutes until it’s thick enough to pipe.
Pipe a dollop of ganache onto each cooled cookie and let it set at room temperature or briefly in the fridge.
Pro Tip: For a smoother ganache, chop the chocolate finely and strain the cream before pouring to avoid lumps. A scant teaspoon of bourbon amplifies the chocolate’s flavor, but omit if you prefer no alcohol.
Expert Tips for Success
– Chill the dough overnight: This step is not optional if you want tidy, non-spread cookies and the best texture. The butter firms up and the flours hydrate, yielding a short, tender crumb.
– Use a food processor for texture control: Pulse rather than run the machine continuously. This prevents warm, oily nut paste and keeps the dough light.
– Toast nuts evenly: Shake the baking sheet halfway through to promote equal browning. Burnt nuts add bitterness, so remove them from heat at the first sign of deep color.
– Measure flour correctly: Spoon flour into your measuring cup and level it off. Packing flour leads to dense cookies. If you weigh, 1 cup AP flour ≈ 120 g.
– Turbinado sugar finish: This coarse sugar won’t fully melt and gives a professional sparkle and slight crunch. If you only have granulated sugar, expect a less crunchy top.
– Ganache temperature control: Pour the hot cream over chopped chocolate and wait 20–30 seconds before whisking; this tempers the chocolate and produces a silkier emulsion.
– Troubleshooting cracked ganache: If your ganache splits, whisk in a small spoonful of room-temperature cream to bring it back together.
– Equipment note: A small piping bag and 1/4-inch round tip make fast work of consistent ganache placement. An offset spatula works if you prefer to spoon it.
– Oven calibration: If your oven runs hot, drop to 320°F and increase baking time by a minute or two. Use an oven thermometer to confirm.
– Make-ahead flexibility: Dough can be frozen in the slab for up to 3 months. Thaw in the refrigerator overnight before cutting and baking.
Storage & Freezing
Fridge: Store baked cookies in an airtight container in the refrigerator for up to 5 days. Layer wax paper between stacks to prevent the ganache from sticking. Bringing the cookies to room temperature for 15–30 minutes before serving lets the ganache soften and the flavors open.
Freezer: For long-term storage, freeze the unbaked dough slab or the baked cookies. To freeze dough, press it into the bag and wrap with an extra layer of foil; it will keep for up to 3 months. Thaw overnight in the fridge before cutting and baking. For baked cookies, flash-freeze them on a tray until firm, then transfer to an airtight container with parchment between layers; they’ll maintain best quality for 2–3 months.
Reheating: To revive chilled or frozen baked cookies, place them on a baking sheet at 300°F for 4–6 minutes to warm through without melting the ganache. Alternatively, microwave a single cookie for 6–8 seconds — it will be warm but may soften the ganache.
Variations & Substitutions
– Chocolate-hazelnut sandwich: Swap the ganache for a Nutella-style filling or a hazelnut butter buttercream for a richer nutty profile. For inspiration on cookie sandwich techniques, see how other bakers layer fillings like jam in small cookies with this jam cookie guide.
– Citrus swap: Replace lemon zest with orange zest for a sweeter citrus note that pairs beautifully with dark chocolate. Orange oil (one small drop) also works if you have it.
– Gluten-free option: Use a 1:1 gluten-free baking flour blend and omit whole wheat pastry flour; add 1 tablespoon extra cornstarch if needed to mimic tenderness. Expect a slightly different texture.
– Booze-free ganache: Replace the bourbon with an equal amount of warm espresso or omit entirely; the caramelized flavor of the chocolate still comes through.
– Different nuts: Substitute toasted almonds or pecans for hazelnuts; pulse them to a similar texture so the dough consistency remains consistent. For a different cookie shape approach, check this heart-shaped jam cookie tutorial for rolling and cutting tips.
Frequently Asked Questions
Q: Can I use store-bought hazelnut flour instead of pulsing hazelnuts?
A: Yes, you can substitute hazelnut flour at a 1:1 ratio in volume for the pulsed hazelnuts and sugar, but buy blanched hazelnut flour if possible. If the ground nuts are oily or super fine, reduce the added sugar slightly to balance texture.
Q: Why does the recipe call for two flours (whole wheat pastry and all-purpose)?
A: Whole wheat pastry flour brings a light nutty complexity and more tender gluten structure than standard whole wheat flour. Combined with all-purpose flour, you get the right balance of flavor and strength so the cookie holds shape but remains delicate.
Q: My ganache is grainy — how do I fix it?
A: Grainy ganache usually results from overheating the chocolate or not using hot enough cream. Rewarm gently over a double boiler while whisking, or add a teaspoon of warm cream at a time to smooth it. Straining the ganache through a fine sieve removes any stubborn particles.
Q: Can I make the cookies larger? How does that affect baking time?
A: Yes. For 1.5–2 inch rounds, increase baking time to 12–15 minutes at 325°F and watch edges closely. Larger cookies will have a softer center, so adjust to your preferred doneness.
Q: Is the bourbon necessary in the ganache?
A: Not necessary but recommended. The small amount brightens the chocolate and adds complexity. Substitute with rum or espresso for flavor variation, or omit for an alcohol-free ganache.
Final Thoughts
These hazelnut cookies are small but full of character — nutty, buttery, and finished with a glossy, boozy chocolate topping that elevates a simple shortbread into something special.
If you make them, please leave a star rating in the recipe card below or pin this post to Pinterest to save the idea.
For a different regional take on hazelnut cookies, see this version of German Hazelnut Cookies, a lighter butter cookie from a popular baking blog.
If you’re curious about hazelnut butter cookies with a richer buttery base, this Hazelnut Butter Cookies recipe offers a great comparison.
And for a classic Italian pairing of hazelnut cookies, read more about Baci Di Dama (Hazelnut Cookies) as a reference for the sandwich-style tradition.
Hazelnut Cookies with Dark Chocolate Ganache
Ingredients
For the cookies
- 1 stick Unsalted butter, room temperature Use high-quality unsalted butter for rich flavor.
- 1/3 cup Granulated sugar
- 1/2 cup Roasted hazelnuts Toast and grind for the best flavor.
- 3/4 cup Whole wheat pastry flour Can substitute half for all-purpose flour.
- 1/2 cup All-purpose flour
- 2 tbsp Cornstarch Helps tenderize the cookie.
- 1/4 tsp Salt
- 1/2 tsp Vanilla extract
- 1/2 tsp Lemon zest
- 1 large Egg (for wash)
- 3 tbsp Water (for wash)
- 1/3 cup Turbinado sugar For sprinkling on top.
For the ganache
- 8 ounces Dark chocolate (70% cocoa) Chopped.
- 4 ounces Heavy cream Heat until just simmering.
- 1/4 tsp Salt To enhance the flavor.
- 1 tsp Bourbon Optional for added flavor.
Instructions
Toasting Hazelnuts
- Preheat your oven to 350°F. Spread the hazelnuts on a baking sheet and toast for 6-8 minutes until fragrant.
- Cool the hazelnuts, then pulse in a food processor with granulated sugar and 1/4 teaspoon salt until finely ground.
Building the Cookie Dough
- Add whole wheat pastry flour, all-purpose flour, and cornstarch to the food processor and pulse until evenly combined.
- Add vanilla extract, lemon zest, and butter, then pulse until a soft dough forms.
- Form dough into a slab in a gallon bag and refrigerate overnight.
Cutting and Baking
- Roll out the chilled dough on a floured surface. Cut with a 1-inch round cutter.
- Brush with egg wash and sprinkle turbinado sugar on top.
- Bake at 325°F for 10-12 minutes, until the edges are light golden.
Making the Ganache
- Chop the dark chocolate and place it in a bowl. Heat heavy cream until just simmering and pour over chocolate.
- Add bourbon and salt, whisk until smooth. Let ganache cool until thickened.
- Pipe ganache onto cooled cookies and let set.
