Swiss hazelnut cookies with extra nuts and a long shelf life. They are traditionally spiced with vanilla, cinnamon and ground cloves. To allow the spices to infuse well, the dough should rest for at least 1 hour. You can also prepare it the night before and keep it in the fridge overnight.
I prepared most of the dough in my food processor. This is mainly because I was using the food processor to chop the nuts anyway. You can also simply mix the ingredients in a mixing bowl.
To shape the hazelnut cookies, I roll out the dough 1 cm thick and freeze it for about 25 minutes before cutting. However, this is not absolutely necessary. You can also simply roll out the dough to about finger thickness and cut it into rectangles without chilling.
Since the dough contains a relatively large amount of butter, the cookies expand significantly when baked. It is therefore advisable not to place the cookies too close to each other.
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‍ Ingredients for 50 60 cookies:
½ cup (65 g) ground hazelnuts
½ cup (65 g) ground almonds
1 cup (225 g) sugar
2 tbsp vanilla sugar
2 ¼ cups (275 g) flour
½ tsp baking powder
1 pinch of salt
8 tbsp (115 g) butter
2 eggs (medium)
¾ cup (100 g) whole hazelnuts
¾ cup (100 g) whole almonds
¼ tsp cinnamon
Nutmeg or allspice to taste
Clove powder to taste (! dose carefully. Can quickly dominate the taste of the cookies)
Zest of ½ lemon
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