HAZELNUT FENNEL BUTTER COOKIES

 

July 15, 2015

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The Hazelnut Fennel Butter Cookie is not middle-of-the-road cookie. They’re interesting, clever and intriguing, and will bring you back from fatigue simply for the palate cleansing properties of the fennel. Meditate on a couple of these delightful, crisp and flavourful wonders. They're a wee bit sweet, so use the freshest fennel seed and star anise for the brightest flavour.

This recipe was adapted slightly from a delightful blog named Spanish Recipes by Nuria. To see the original post, click here for the recipe. You'll notice she calls her's Anise and Fennel Cookies. I didn't change much in her recipe except for the name. Enjoy and let me know how you liked them in the comments below.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 50 cookies

Print Recipe

Grams

Ounces

Volume

  • 280 grams bleached all purpose flour
  • 137 grams white sugar
  • 70 grams raw toasted and peeled hazelnuts
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon anise seeds
  • 1 teaspoon fennel seed
  • ¾ tsp fine salt
  • 226 grams cold unsalted butter
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
 
  • 9.80 ounces bleached all purpose flour
  • 4.5 ounces white sugar
  • 2.5 ounces toasted and peeled hazelnuts
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon anise seeds
  • 1 teaspoon fennel seed
  • ¾ tsp fine salt
  • 8 ounces cold unsalted butter
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
 
  • 2 cups bleached all purpose flour
  • 1/2 cup + 2 tablespoons white sugar
  • 1/2 cup toasted and peeled hazelnuts
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon anise seeds
  • 1 teaspoon fennel seed
  • ¾ tsp fine salt
  • 16 tablespoons cold unsalted butter
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
 

Instructions

SPECIAL COOKIE EQUIPMENT

Toast the nuts and seeds for the best flavour.
Toast the nuts and seeds for the best flavour.

MISE EN PLACE FOR THE COOKIE DOUGH

  • Toast the hazelnuts slowly in the oven at about 325F for about 15 minutes until the skins crack and begin to fall off.

The seeds and nuts after they’ve been toasted.
The seeds and nuts after they’ve been toasted.

  • Let cool.
  • Rub the hazelnuts in a clean towel to get the skins off.

Rubbing the skins off the hazelnuts.
Rubbing the skins off the hazelnuts.

  • Use the fingers for the stubborn ones.

Rub the stubborn hazelnut skins off with your fingers.
Rub the stubborn hazelnut skins off with your fingers.

  • Whiz the sugar, hazelnuts and seeds in a food processor until finely ground. Set aside.
  • Stir the flour and salt in a separate bowl and set aside.
  • Measure the cold butter in small dices and set back in the refrigerator until ready to use
  • Separate the eggs and set the yolks aside.
  • Add the vanilla to the egg yolks.
  • Preheat the oven to 325ºF.
  • Tear two sheets of parchment for rolling and line two baking sheets with parchment too.

MAKE THE COOKIE DOUGH

  • Add the flour and salt to the nut mixer and blend in the food processor.
  • Add the cold butter to the food processor.
  • Pulse until the butter is pea-sized.
  • Add the yolks and vanilla and process until the dough holds together between your fingers.

Cookie dough is crumbly at first.
Cookie dough is crumbly at first.

  • If it's too dry, add a few drops of water just to create enough moisture for the dough to hold together.

Cookie dough comes together.
Cookie dough comes together.

  • Gather up the dough into a solid mass.

Kneading the dough together.
Kneading the dough together.

The dough is firmly together.
The dough is firmly together.

  • Break the dough in half.

The dough cut in half.
The dough cut in half.

  • Form two balls.

The cookie dough is ready to be rolled.
The cookie dough is ready to be rolled.

  • Set the dough between the two pieces of parchment or plastic wrap. I prefer plastic wrap.

Rolling the dough between two pieces of plastic.
Rolling the dough between two pieces of plastic.

  • Roll the dough to 1/8 of an inch thickness.

The dough rolled to ⅛ inch.
The dough rolled to ⅛ inch.

  • At this point, the dough need not stay icy cold. What's important here is that the dough be solid and smooth and not have any air pockets.
  • When the dough is rolled to the correct thickness, set it in the freezer for 10 minutes or so to firm it up for easier handling.

CUT AND BAKE THE COOKIES

  • With a ruler and a sharp knife, pick any edge and cut a straight edge.

Creating a straight edge.
Creating a straight edge.

  • Being that most rulers are approximately 1.5 inches wide, use the ruler's width to get 1.5 inches by placing one edge of the ruler along the straight edge of the dough and cutting along the other side of the ruler.

Cutting strips of dough the width of the ruler.
Cutting strips of dough the width of the ruler.

  • Repeat until the entire dough is cut into strips.
  • At this point, you can cut the strips into squares or diamond shapes.
  • For diamond shapes, shift the ruler about 45 degrees until you get a diamond shape you like and make your first cut.
  • Again, using the width of the ruler, make sequential cuts. What will happen is that the width of the ruler will create even diamond shapes. There will be a little asymmetry along the edges.
  • Bake them up anyway and save them for the chef and his/her helpers.

The dough being cut into diamonds.
The dough being cut into diamonds.

  • Place in the butter cookies on the baking sheets.

Cookies ready for the oven.
Cookies ready for the oven.

  • Set in the oven for 20 minutes or so, until the edges become brown.

Just baked cookies.
Just baked cookies.

  • If the cookies are browning too quickly, turn down the temperature by 25 degrees and bake for a couple more minutes at a time until they are firm to the touch.
TAGS:  hazelnuts   savoury   fennel       LABELS: Savoury  Nut and Seed 

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HAZELNUT FENNEL BUTTER COOKIES

Makes 50 cookies

Ingredients
Instructions

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