Hazelnut and Almond Italian Cookies

Ingredients and Weight:

• 1 cup (120g) blanched hazelnuts
• 1/2 cup (60g) blanched almonds
• 1 cup (2 sticks/227g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (125g) all-purpose flour
• 1/2 teaspoon salt

Preparation Time:

20 minutes

Cooking Time:

12-15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a food processor, combine the hazelnuts and almonds and pulse until finely ground.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the egg one at a time, then stir in the vanilla extract.
5. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the ground hazelnuts and almonds.
7. Use a tablespoon to drop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories: 160 per cookie
• Fat: 9g
• Carbohydrates: 18g
• Protein: 3g

Dish Characteristics:

• Sweet and nutty
• Crunchy exterior and soft interior
• Italian-inspired with the use of hazelnuts and almonds
• Suitable for American tastes
• Perfect for dessert or a mid-afternoon snack

User Comments:

• "These cookies are absolutely divine! The hazelnut and almond flavors are perfectly balanced, and they have the perfect balance of sweetness and crunch." - Laura
• "I'm not usually a fan of Italian cookies, but these ones are an exception. They're so addictive and delicious!" - Mark
• "These cookies are a great way to enjoy the flavors of Italy from the comfort of my own home." - Emily

Special Precautions and Tips:

• To toast the hazelnuts and almonds, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. Let cool before using.
• If you don't have a food processor, you can finely chop the hazelnuts and almonds with a knife.
• Don't overmix the cookie dough, as this will make the cookies tough.
• Let the cookies cool completely before storing them in an airtight container at room temperature for up to 3 days.