Recipe for Greek Hazelnut Cookies
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This recipe traditionally uses ground hazelnuts along with flour to form the dough. If you don’t have hazelnuts, you can substitute for walnuts.
Greek Hazelnut Cookies (Foudoukia Biscotakia) Recipe Ingredients:
- 2 tablespoons all-purpose flour
- 8 ounces unsalted butter, softened to room temperature
- 1/4 cup granulated sugar
- 1/2 cup Greek honey
- 3 large eggs
- 3 cups hazelnuts, finely ground
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- Confectioners’ sugar, for dusting (optional)
Preheat the oven to 325 degrees Fahrenheit. Brush two baking sheets with melted butter and then dust with flour. Discard any extra flour. You can also spray the sheets with cooking spray with flour that is designed for bakers.
Add the butter and sugar to a mixing bowl and beat on medium speed until smooth and pale in color. This should take about five minutes. Add the honey and beat until smooth. Beat in the eggs one at a time and mix on medium speed until smooth. Remove the mixer from the bowl.
Using a wooden spoon, stir in two cups of the hazelnuts along with the cloves, allspice, and cinnamon. Slowly stir in the remainder of the hazelnuts. Your goal is to create a cookie that holds its shape. Once that happens, stop adding the hazelnuts (you might have some left over).
Scoop a heaping teaspoon of the dough onto the cookie sheet. Once the dough is on the sheet, gently form it into a flat disc right on the sheet. Repeat, spacing each cookie about an inch apart.
Place the cookie sheets in the center of the oven and bake until the cookies are golden brown. This should take 20-25 minutes. Remove from the oven and cook the cookies on racks. When completely cooled, dust with confectioners’ sugar, if desired.
This post was written by GreekBoston.com