Hazel Nut Cookies

These hazelnut cookies contain no flour at all. Ground hazelnuts and almonds take the place of flour entirely, creating a naturally gluten-free cookie with a dense, chewy center and a lightly crisp shell that’s closer to a European-style macaroon than an American cookie.

Grinding the nuts as fine as flour is the critical step. Coarse pieces won’t bind with the eggs and sugar, and the cookies fall apart. Process in short bursts and watch carefully. Push too far past flour consistency and you’ll hit nut butter territory.

The overnight rest is traditional and not just for convenience. Letting the shaped cookies sit uncovered dries the surface, which creates a thin crust during baking while the inside stays soft and chewy.

Kitchen Tips

• Keep the skins on both the hazelnuts and almonds. They add flavor and a slightly rustic appearance.
• Knead the dough until it’s no longer sticky. If it stays tacky, add a small amount of extra ground nuts.
• Bake at low heat. These cookies brown quickly and the sugars in the nuts can burn at higher temperatures.
• Shape them small, about 1 inch by ½ inch. They don’t spread much but they’re rich, so small is better.

Variations

• Roll each oval in powdered sugar before the overnight rest for a snowy finish.
• Dip the bottoms of cooled cookies in melted dark chocolate for a Viennese-style treat.
• Add a teaspoon of vanilla extract or almond extract to the dough for extra fragrance.