Hazelnut stick cookies

Hazelnut stick cookies

Total: 3 hr 20 min. | Active: 1 hr
Nutritional value / piece: 50 kcal
, Fat: 3 g
, Carbohydrate: 4 g
, Protein: 1 g


80 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To toast the hazelnuts

60 g hazelnuts, coarsely chopped


150 g butter, soft
150 g sugar
1 pinch salt
2 eggs
125 g ground hazelnuts
225 g white flour

Stick cookies

1 egg yolk
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How it's done

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To toast the hazelnuts

Without adding any oil, toast the nuts in a frying pan for approx. 3 mins., remove, leave to cool.


Place the butter in a bowl, mix in the sugar and salt. Add the eggs and continue to stir until the mixture becomes lighter in colour.

Add the ground nuts, toasted nuts and flour, quickly combine to form a dough.

Flatten the dough, cover and leave to chill for approx. 2 hrs.

Stick cookies

On a lightly floured surface, roll the dough out to a thickness of approx. 1 cm, cut into approx. 1 x 7 cm sticks.

Place the sticks on two baking trays lined with baking paper, brush with egg yolk.

Bake each tray for approx. 10 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool slightly on the tray. Transfer the nut sticks to a cooling rack, leave to cool.

Good to know
Tip: To add a lemony twist: Don't glaze the nut sticks with egg yolk prior to baking. Cover the warm nut sticks with icing (50 g icing sugar combined with 4 tsp lemon juice).

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