Hazelnut Cookie & Jam
Hazelnut Cookie & Jam
Hazelnut Cookie & Jam
Hazelnut Cookie & Jam
Hazelnut Cookie & Jam
Hazelnut Cookie & Jam
Hazelnut Cookie & Jam
Hazelnut Cookie & Jam
Hazelnut Cookie & Jam
Hazelnut Cookie & Jam
Hazelnut Cookie & Jam
Hazelnut Cookie & Jam
Hazelnut Cookie & Jam
Hazelnut Cookie & Jam
Hazelnut Cookie & Jam
Hazelnut Cookie & Jam
Hazelnut Cookie & Jam

Hazelnut Cookie & Jam

40m

1h

8

Hazelnut Cookie & Jam is a delightful and mouth watering dessert that combines the rich nuttiness of hazelnuts with the sweetness of jam. These cookies are soft and chewy in the center, and are probably the best gluten-free cookies you’ll taste.

You can use regular almond flour if you can't use blanched almond flour. You can choose whatever jam you like, but the acidity of the raspberry jam cuts through the sweetness, as well as the cherry jam.

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Ingredients

  • Almond Flour

    Blanched Almond Flour

    142g
  • Hazelnut

    Finely Ground, Roasted Hazelnut

    142g
  • Brown Sugar

    Light Brown Sugar

    60g
  • Honey

    Honey

    42g
  • Powdered Sugar

    Powdered Sugar

    50g
  • Cherry Jam

    Cherry Jam

    100g
  • Lemon

    Lemon

    1
  • Egg

    Egg

    1

Equipment

  • Parchment Paper

    Parchment Paper

  • Baking Tray

    Baking Tray

  • Kitchen Scale

    Kitchen Scale

  • Baking Sheet

    Baking Sheet

  • Wire Rack

    Wire Rack

  • Fine Mesh Sieve

    Fine Mesh Sieve

Hazelnut Cookie & Jam trailer thumb

Hazelnut Cookie & Jam

Cúán Greene

  • Step 0

    Preheat the oven to 170°C

  • Step 1

    Spread 142g almond flour on a baking sheet

  • Step 2

    Bake for 5-7m until lightly browned. Stir

  • Step 3

    Bake for another 5-8m, until golden brown and toasted

  • Step 4

    Transfer to a medium bowl and let it cool for 5m

  • Step 5

    Add 142g of finely ground roasted hazelnuts to the bowl

  • Step 6

    Add 1 egg, 42g of honey, and 60g of light brown sugar

  • Step 7

    Add ½tsp of lemon zest and 1tbsp of freshly squeezed lemon juice

  • Step 8

    Stir until well combined and evenly moistened

  • Step 9

    Line the baking tray with a piece of parchment paper

  • Step 10

    Roll 8-10 balls of dough with the size 1tbsp each onto a tray. Flatten them with the palm of your hand and make a small indent in the center of each cookie using your thumb

  • Step 11

    Bake from 15-17m until the cookies are golden brown and a little moist on the sides

  • Step 12

    Rest for 5m on the baking sheet and transfer to a wire rack to cool completely

  • Step 13

    Sieve 100g of cherry jam

  • Step 14

    Fill each indent with 2tsp of raspberry jam. Using a sieve, dust the cookies with 50g icing sugar. The hazelnut cookie & jam is ready

  • Step 15

    Enjoy!

  • Almond Flour

    Blanched Almond Flour

    142g
  • Hazelnut

    Finely Ground, Roasted Hazelnut

    142g
  • Brown Sugar

    Light Brown Sugar

    60g
  • Honey

    Honey

    42g
  • Powdered Sugar

    Powdered Sugar

    50g
  • Cherry Jam

    Cherry Jam

    100g
  • Lemon

    Lemon

    1
  • Egg

    Egg

    1

Equipment

  • Parchment Paper

    Parchment Paper

  • Baking Tray

    Baking Tray

  • Kitchen Scale

    Kitchen Scale

  • Baking Sheet

    Baking Sheet

  • Wire Rack

    Wire Rack

  • Fine Mesh Sieve

    Fine Mesh Sieve

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