Go Back
A plate of crunchy hazelnut sticks drizzled with chocolate sits on a lavender plate, surrounded by cups of coffee, a jar with more biscotti, and a pink napkin on a white table.
Print

Crunchy Hazelnut Sticks

Author Sarah Mir

Ingredients

  • ⅔ cup 3.33 oz raw hazelnuts
  • 1 ¼ cup flour
  • ½ cup plus 1 ½ tbsp sugar
  • Slightly rounded ¼ tsp salt
  • 6 tbsp cold unsalted butter
  • 1 tsp pure vanilla extract
  • 2-3 tbsp cold water start w 2, I usually need 3

Instructions

  • Line a loaf pan with foil and set aside. You will also need parchment lined baking sheets, but later.
  • Finely chop your hazelnuts
  • Whisk together the dry ingredients and cube your cold butter. 
  • Cut the butter into the flour with a pastry blender or two knives until the butter is reduced to small pieces.
  • Combine the vanilla and water in a small cup. 
  • Stir the flour and butter mix with a fork while drizzling the vanilla water into the bowl. 
  • Continue to toss and stir lightly with the fork or your fingers until the dry ingredients are slightly damp. The dough should remain crumbly and stick together only when pinched.
  • Press the dough in an even layer into the prepped loaf tin. 
  • Wrap the dough and refrigerate at least two hours or overnight.
  • When you’re ready to bake preheat your oven to 350 and line your baking sheet with parchment paper. 
  • Unwrap and transfer the dough to a cutting board. 
  • Use a sharp knife to slice the dough crosswise into ¼ inch or thinner slices. Carefully transfer them to a baking sheet.
  • Bake for 12-18 minutes until the cookies are golden with golden brown edges. Wait two minutes before transferring the cookies to a wire rack to cool.
  • They are crunchiest once thoroughly cooled and keep well for several days.

Notes

You can drizzle these with chocolate or dunk one end into some melted chocolate for prettier presetation. Coarse sea salt also adds a wonderful note.