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Plate of homemade Hazelnut Cookies ready to be enjoyed.

Hazelnut Cookies with Dark Chocolate Ganache

Delicate and nutty hazelnut cookies topped with a glossy dark chocolate ganache. Perfect for weeknight baking or gifting.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American, European
Servings 12 cookies
Calories 150 kcal

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.

Notes

Chill dough overnight for best texture. Store baked cookies in an airtight container; they last up to 5 days in the fridge.
Keyword baking, Chocolate Ganache, Cookie Recipe, Hazelnut Cookies, Nutty Cookies