makes: 2 dozen cookies | start to finish: 1 hour
from Edible Seattle November/December 2011
Made with hazelnut meal and plenty of roasted, chopped nuts, these cookies are clearly relatives of Russian tea cakes, but much less sweet. I like them best dusted with far less confectioners’ sugar than usual, but you can roll the cooled cookies twice in sugar if you want them completely powdered.
Note that these cookies are extremely fragile when hot; allow them to cool completely on the sheets before moving them.
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 cup emmer flour
1 cup whole-wheat pastry flour
1/2 cup hazelnut meal
2 teaspoons vanilla
1/4 teaspoon salt
1 cup toasted hazelnuts, coarsely chopped
Confectioners’ sugar, for dusting
Preheat oven to 300°F. Line two baking sheets with parchment paper and set aside.
In the work bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light, about 2 minutes. Scrape the butter from the sides and bottom of the bowl, add the emmer flour, whole-wheat pastry flour, hazelnut meal, vanilla, and salt, and mix on low until the flour is incorporated. Add the hazelnuts, and mix until well blended.
Scoop the dough into walnut-sized balls (a 1” ice cream scoop works well) and arrange 1” apart on the prepared sheets. Bake for 35 to 40 minutes, rotating sheets halfway through, or until cookies are firm and just beginning to brown. Let cool completely on the baking sheets, then use a sifter or small strainer to dust the cookies with confectioners’ sugar.
vegetarian
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