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Hazelnut Cookies with Coffee and Chocolate

Servings 40 cookies
Author Natalie


For the cookies:

  • 210 grams all-purpose flour
  • 40 grams cornstarch
  • 200 grams of cold butter cut into cubes
  • 100 grams powdered sugar
  • 1/4 teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 ½ teaspoons instant coffee powder
  • 150 grams of natural hazelnuts peeled
  • 100 grams of milk chocolate
  • 1 large egg


  1. In a food processor with a steel blade, put flour, cornstarch, butter, powdered sugar, salt, vanilla and coffee and process into a crumbly mixture.
  2. Add nuts, chocolate and egg, and process until large chunks of dough are obtained.
  3. Transfer the dough to a lightly floured work surface and unify the dough evenly.
  4. Divide the dough into 2 equal parts and roll a tight cylinder shape from each part.
  5. Freeze the cookie rolls for about 1 hour in the freezer for stabilization.
  6. Preheat the oven to 180 Celsius degrees, and arrange baking paper on your baking trays.
  7. Cut the dough rolls about 1 cm thick and place the cookies on the baking trays.
  8. Bake the cookies for 10-15 minutes or until golden.
  9. Cool completely and serve.

Recipe Notes

  • Keep the cookies in a jar for up to a week.
  • You can freeze the cookie rolls well wrapped for up to two months.
  • You can freeze the baked cookies prepared in a sealed box for up to one month.
  • You can use dark chocolate instead of milk chocolate.
  • Instead of hazelnuts you can use any other type of nuts that you like in the same amount.
  • If you do not like coffee, you can omit it.