Filbertines (Hazelnut Cookies) | PCC Natural Markets

Filbertines (Hazelnut Cookies)

No votes yet

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free

Slightly sweet, very crunchy and with just a hint of cardamom, these cookies are perfect for tea time.



In a large bowl, combine sugar and butter until creamy. Beat in egg and vanilla until well blended. Add 2/3 cup nuts and remaining ingredients and mix well.

Cover bowl with plastic wrap and refrigerate for 1 hour, then remove from refrigerator.

Preheat oven to 350° F.

Lightly flour your hands, scoop out a small portion of dough and roll it into a 1-inch ball. Roll the ball in the remaining nuts until well coated. Place the cookie on a baking sheet. Press it down a little to keep it from rolling off the pan. Repeat with remaining dough.

Bake cookies for 15 minutes or until lightly browned and firm to the touch. Cool on a wire rack.

Recipe by Marie Donadio, PCC Cooks instructor

More about: almonds, cookies, hazelnuts, holidays


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login