Hazelnut And Lemon Cookies
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
41
Sourness
32
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3.25 cups
All-Purpose Flour1 tsp
Baking Powder3 tsp
Fine Sea Salt3 large
Egg1.25 cups
Vanilla Sugar1 cup
Extra-Virgin Olive Oil1 cup
Whole MilkDirections:
1
Preheat the oven to 350°F
2
Line 2 baking sheets with parchment paper
3
Sift together the flour, baking powder, and salt onto a piece of waxed paper
4
In a large bowl or the bowl of an electric mixer, whisk 2 of the eggs until they are foamy
5
Gradually whisk in the sugar and continue whisking until the mixture is pale yellow and light, about 4 minutes
6
Whisk in the oil, then add the lemon zest and mix well
7
Mix in the dry ingredients alternately with the milk, beginning and ending with the flour mixture
8
Then quickly and thoroughly mix in the hazelnuts
9
Turn out the dough onto a lightly floured work surface and divide it in half
10
Shape each half in an 8-inch-long log and 2 inches thick
11
Flatten the tops slightly and place the logs about 2 inches apart on one of the prepared baking sheets
12
Mix the remaining egg with 2 teaspoons water for an egg wash and brush it lightly on the logs
13
Bake the logs in the center of the oven until they are puffed and golden, 25 to 30 minutes
14
Remove from the oven and let cool on a wire rack for 10 minutes
15
Leave the oven on
16
With a sharp knife, cut each of the logs on the diagonal into about 24 pieces
17
Place the slices, cut side down, on the parchment-lined sheets and bake until they are golden on one side, about 15 minutes
18
Turn the slices and bake until golden on the other side, about 10 minutes more
19
Remove from the oven and let cool on wire racks
20
Preheat the oven to 350°F
21
Line 2 baking sheets with parchment paper
22
Sift together the flour, baking powder, and salt onto a piece of waxed paper
23
In a large bowl or the bowl of an electric mixer, whisk 2 of the eggs until they are foamy
24
Gradually whisk in the sugar and continue whisking until the mixture is pale yellow and light, about 4 minutes
25
Whisk in the oil, then add the lemon zest and mix well
26
Mix in the dry ingredients alternately with the milk, beginning and ending with the flour mixture
27
Then quickly and thoroughly mix in the hazelnuts
28
Turn out the dough onto a lightly floured work surface and divide it in half
29
Shape each half in an 8-inch-long log and 2 inches thick
30
Flatten the tops slightly and place the logs about 2 inches apart on one of the prepared baking sheets
31
Mix the remaining egg with 2 teaspoons water for an egg wash and brush it lightly on the logs
32
Bake the logs in the center of the oven until they are puffed and golden, 25 to 30 minutes
33
Remove from the oven and let cool on a wire rack for 10 minutes
34
Leave the oven on
35
With a sharp knife, cut each of the logs on the diagonal into about 24 pieces
36
Place the slices, cut side down, on the parchment-lined sheets and bake until they are golden on one side, about 15 minutes
37
Turn the slices and bake until golden on the other side, about 10 minutes more
38
Remove from the oven and let cool on wire racks