We can use blanched or natural hazelnuts. Natural ones will have a darker color while blanched ones will be more like commercial cookies. Pour the hazelnuts onto a baking tray.
Place the hazelnuts into 375°F / 190°C preheated oven and bake until golden brown for about 10-15 minutes.
Beginner
Pour the hazelnuts into a food processor. If we like munching on hazelnut bits in our cookies then keep some out of the fine grinding process or just simply don't grind it so meticulously.
Grind the hazelnuts to the desired texture. It may require us to move the hazelnut meal off the side of the food processor.
In a mixing bowl beat butter and sweetener until creamy.
Add ground hazelnut, flour, egg, salt and water.
Mix them together.
Make a couple of test balls to find the optimal cookie size. Ours is 0.5 oz / 15g which is about the size of a medium walnut. Make balls from the dough and place them onto a baking tray not too close to each other as they will be pressed.
Press them down with a fork horizontally.
Then vertically. If the fork sticks, apply a bit of oil on its back.
Place them into a 350°C / 180°C preheated oven until the sides getting a golden brownish color for about 15 minutes.
Try one.
Advanced - Shop like
Grind hazelnuts and oil until creamy. Keep some bits out if desired.
Cream butter and sweetener.
Add hazelnut, egg, vanilla, flour, baking powder, salt and water.
Mix them together. We will get a soft creamy texture that is hardly manageable at room temperature so we need to cool it down in the fridge or freezer.
Make balls from the dough and place them onto a baking tray not too close to each other. Our favorite size is 0.5 oz / 15g which is about the size of a medium walnut.
Press them down with a fork horizontally then vertically.
Place them into a 350°C / 180°C preheated oven until the sides getting a golden brownish color for about 15 minutes.
Something else - Keto
In a food processor grind hazelnut.
Whip the egg whites until stiff peaks form.
Fold in the ground hazelnut, sweetener and vanilla until combined. Check for sweetness and adjust accordingly.
Lay parchment paper onto a baking tray and spoon out the mixed egg whites.
Press them down with a fork.
Bake at 320°F / 160°C for 25 minutes or until lightly browned.