Filbertines (Hazelnut Cookies)

Filbertines (Hazelnut Cookies)

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  • 1/2 cup sugar
  • 8 tablespoons (1 stick) butter, softened
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup finely chopped hazelnuts or almonds, divided
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cardamom
  • Pinch of salt


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.

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