Hazelnuts, Cocoa Nibs and Cardamom Cookies

Hazelnuts and chocolate is one of my favorite combinations, so it’s no wonder I’ve decided to use both in the form of cookies. To this, I added some cardamom powder, which enhanced the cookies with its wonderful, warm aroma.

To make things even more interesting, I divided the dough in half, and prepared different shaped cookies from each half. Once baked, I also dipped some of the cut-out cookies in melted chocolate and chopped hazelnuts, which made for a more festive presentation.
You can choose which way you prefer for preparing these cookies, or use all, as I have done. Whichever you’ll choose, I’m sure you’ll enjoy these tasty and delicate cookies.

Notes
* Cacao nibs are roughly chopped cacao beans. They add a unique crunchy texture and a slightly bitter chocolaty flavor to the cookies. They can be found in specialty stores or online. If you can’t  find them, dark mini chocolate chips can be used instead.
* The baked cookies can keep, in an airtight container, for up to a week. The dough log can be frozen, in a freezer bag, for up to a month. To bake the cookies from frozen, add 2-3 minutes to the baking time given here.

Makes: about 70
Prep time: 25 minutes
Chilling time: 30 minutes
Baking time: 10-12 minutes

Ingredients:
1 cup shelled hazelnuts
1 stick (115 grams) butter, soft
1 tsp cardamom powder
¼ cup cacao nibs (see notes)
1¼ cups sugar
1 L egg
1½ cups flour
¼ cup cornstarch
Dash salt
For decoration (optional):
Melted bitter sweet chocolate
Coarsely chopped lightly toasted hazelnuts

1. Place the hazelnuts in a toaster oven and lightly toast them. Cool to room temperature and finely grind them in a spice grinder, or in a small food processor. You should end up with ½ cup hazelnut meal.
2. In a large bowl, whisk together the hazelnut meal, butter, cardamom, cacao nibs, sugar and egg. Add the flour, cornstarch and salt and mix briefly, just until the dough is formed.

3. At this point, choose which way you want to prepare the cookies: rolling into logs, or rolling the dough with a rolling pin and cutting with a cookie cutter. I chose to make both, by dividing the dough in half.

4. Option one: roll half of the dough into a log about 1.6” (4 cm) thick, and about 11” (28cm) long. Wrap in wax paper, and place in the fridge for 30 minutes. Preheat the oven to 3605F (180C) and line a cookie sheet pan with baking paper. Cut the log with a sharp, heavy knife, into slices, about 0.2”(0.5 cm). Bake for 10-12 minutes, until the cookies start to brown at the edges. Cool to room temperature before serving.

5. Option two: on a lightly floured work space, roll the rest of the dough with a rolling pin, to a thickness of about ¼” (0.6cm). Using a cookie cutter, cut out your favorite shapes. Bake for 10-12 minutes, until the cookies start to brown at the edges. Cool to room temperature before serving or decorating.
To decorate: dip each cookie in melted chocolate, and scatter chopped hazelnuts over it. Let the chocolate set before serving.

41 thoughts on “Hazelnuts, Cocoa Nibs and Cardamom Cookies

  1. judilyn says:

    Since we buy shelled, roasted, salted hazel nuts in five-pound bags, you can guess how much we like them! Refrigerator cookies are my favorite kind, and the chocolate seals the deal! We have Pfeffernusse and some star-shaped, chocolate-coated shortbread Christmas cookies from Trader Joe’s right now, but will be trying this out as soon as that supply is exhausted.

    Virtual hugs,
    
    Judie
    

    Liked by 5 people

  2. Ron says:

    A dozen of each, please. I love cardamom in cookies and other baked goods and these look so good. The dipped cookies with the hazelnuts would likely be my first choice. Well done Ronit!

    Liked by 3 people

  3. Sandhya says:

    These cookies look divine with all my favorite flavors- chocolate, hazelnut and cardamom and then dipping them in chocolate took them to a whole new level! Yummy!

    Liked by 3 people

Leave a Reply to olivesandfeta Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.