These hazelnut ring cookies prove that a luxurious dessert needs neither expensive ingredients nor hours in the kitchen. A little butter and almond flour give you tender, crumbly rings that melt in your mouth, and the leftover egg white doubles as the glue for the chopped hazelnut coating.
Looking for something quick for a Sunday coffee, or an eye-catching cookie for the Christmas table that looks like it came from an Italian pastry shop? The recipe is forgiving, fast, and uses up the whole egg. Is your oven heated yet?
Quick Overview
- What it is: Tender Italian-style butter and almond cookies shaped into rings and rolled in hazelnuts.
- Secret trick: Zero waste: the egg yolk goes into the dough and the egg white acts as the glue for the nuts.
- Cost and time: Inexpensive, with about 15 minutes of prep.
At a Glance
- Prep time: 15 min
- Baking time: 20 min
- Servings: about 25–30 cookies
- Difficulty: Easy (kids can help)
Ingredients
(US cups, with grams in brackets)
- 1 large egg
- 1 egg yolk (save the white for coating)
- 1 pinch salt
- scant 1/2 cup (80 g) granulated sugar
- vanilla extract (a few drops, to taste)
- 5 1/2 tablespoons (80 g) butter, melted and slightly cooled
- 1 cup (100 g) almond flour
- 1 3/4 cups plus 1 tablespoon (230 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
To finish
- 1 egg white (left over from separating the second egg)
- 1 cup (about 120 g) finely chopped hazelnuts, as needed
Instructions
- In a large bowl, combine 1 whole egg with 1 egg yolk. Important: put the leftover egg white in a small bowl, because you need it for coating.
- Add a pinch of salt, the sugar and a few drops of vanilla to the eggs. Whisk until foamy.
- Pour in the melted (not hot) butter and mix well until combined.
- Stir in the almond flour first. Then add the sifted all-purpose flour with the baking powder. Mix in the bowl, then quickly knead by hand into a smooth, compact ball of dough.
- Pinch off small pieces of dough and roll thin ropes between your palms. Join the ends into rings (like tiny donuts).
- Dip the top of each ring into the reserved egg white and immediately press it into the bowl of chopped hazelnuts.
- Place the rings on a baking sheet lined with parchment paper, nuts facing up. Bake in an oven heated to 350°F (180°C) for about 20 minutes, until golden.
Video Recipe
Tips for Perfect Hazelnut Ring Cookies
- Watch the color: Every oven bakes differently. The cookies are done when the hazelnuts are golden and the dough takes on a light bronze tinge. If you pull them out too pale, they will not be pleasantly crisp.
- Storage: In a tightly closed cookie tin the cookies stay fresh and tender for about two weeks (if they last that long).
Variations
- Lemon: Instead of vanilla, add the grated zest of one unwaxed lemon to the dough.
- Pistachio: Swap the hazelnuts for chopped unsalted pistachios for a pretty green color and a rich flavor.
Frequently Asked Questions (FAQ)
Can I use ground walnuts instead of almond flour? Yes. The cookies will be darker and more rustic. Almond flour is finer, while ground walnuts give a stronger flavor.
Are the cookies hard after baking? Not at all. Thanks to the almond flour and butter they are tender and crumbly, not hard like classic dry biscotti.
What can I do with the extra egg white? It is used in this recipe: brush it on the rings so the chopped hazelnuts stick. If any is left over, whisk it into scrambled eggs or save it for meringues.
Can I make the dough ahead of Christmas? Wrap the dough tightly and chill it for a day. Let it sit at room temperature for 15 minutes before shaping so it is pliable. Baked cookies can also be frozen in a container for about 2 months.
Serve cooled with espresso or tea.
The recipe is based on a version by Rýchle a jednoduché recepty na dezerty, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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