Ingredients
Scale
- 1 1/2 cups (150 g) hazelnuts, toasted and finely ground
- 1 cup (225 g) butter, softened
- 1 cup (200 g) granulated sugar
- 1 egg
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg and beat until well combined.
- In a separate mixing bowl, whisk together the flour, baking powder, cinnamon, cloves, nutmeg, and salt. Gradually add the dry ingredients to the butter mixture, mixing until well combined. Stir in the ground hazelnuts until evenly distributed.
- Scoop out heaping tablespoons of the dough and roll them into balls. Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each one. Using the fork’s back, slightly flatten the balls.
- Bake the cookies for 10-12 minutes, or until they are lightly golden brown around the edges. After the cookies have been removed from the oven, allow them to cool completely on the baking sheet before moving them to a wire rack to cool completely.
- Serve the cookies and enjoy! For up to five days, these cookies can be kept at room temperature in an airtight container.
- Prep Time: 15 mins
- Cook Time: 12 mins
