Festive Hazelnut Biscuits

    27 minutes

    These are deliciously nutty hazelnut biscuits which my family makes every Christmas. Our nut of choice is hazelnuts.

    7 people made this

    Serves: 48 

    • 125g butter, softened
    • 1/2 cup (110g) white sugar
    • 1 egg
    • 1/2 teaspoon salt
    • 1 1/2 cups (185g) plain flour, sifted
    • 1/4 teaspoon bicarb soda
    • 1/2 cup ground hazelnuts
    • 1 egg, beaten
    • 1/4 cup 100s and 1000s

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Beat the butter, sugar, egg and salt together in a mixing bowl until light and fluffy. Stir in the flour and bicarb soda and mix just until blended. Mix in the hazelnuts.
    2. Turn the dough out onto a lightly floured surface and shape into 6cm log. Wrap snugly in wax paper, and refrigerate overnight.
    3. Preheat oven to 190 degrees C. Lightly grease baking trays.
    4. Unwrap, and cut the log into 3mm thick slices. Place on prepared baking trays 5cm apart. Brush tops with beaten egg and, if desired, decorate with 100s and 1000s.
    5. Bake in preheated oven until edges are lightly browned, 12 to 15 minutes. Cool on racks and store in an airtight tin.

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    Reviews in English (9)


    Initially I felt these cookies were a little on the bland side eventhough my whole family liked them. I did however make a few changes to the recipe. First, the dough was too dry, so I added 2 TB of milk. Secondly, I could not find ground hazelnuts, so I tried to ground whole ones in my blender, but ended up with powdered hazelnuts. If I'd had larger pieces I think these would have been better. Lastly I frosted the cookies with Nutella which seemed to help a lot.  -  22 Dec 2009  (Review from Allrecipes USA and Canada)


    these were delicious! definitely will be an addition to the christmas collection - (My great aunt used to make something similiar at christmas,....ahhh,..the memories!)  -  30 Sep 2008  (Review from Allrecipes USA and Canada)


    These were good but lacked the specialness of a Christmas cookie. Thanks for sharing.  -  21 Dec 2007  (Review from Allrecipes USA and Canada)