Hazelnut almond squares are a delicious and unique cookie that will be a welcome addition to your cookie recipe box.
Hip to Be Square
Most cookies are round and they seem to be happy this way. Round is a very good shape for cookies, but I'd like to invite you to think outside the cookie jar this time and explore the fun of a square cookie. The flavors of the nuts with the hazelnuts inside the cookie and the almonds on the top mix really well, giving this cookie a taste that will have you believing that some squares are cool.
Hazelnut Almond Squares
This recipe will get you about 32 2-inch cookies.
- 3 oz hazelnuts
- 3/4 cup granulated sugar
- 3.5 oz unsalted butter, at room temp
- 1 egg
- 1/4 teaspoon vanilla extract
- 5 tablespoons bread flour
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 1/2 oz sliced almonds
- Preheat your oven to 350 degrees Fahrenheit.
- Place your hazelnuts on a cookie sheet or half sheet pan.
- Toast the hazelnuts until they become fragrant, about 5 minutes.
- Place the toasted nuts in a kitchen towel and rub briskly to remove the skin.
- Crush coarsely, using a rolling pin, and put to the side.
- Beat the sugar and butter together until light and creamy, using the paddle attachment of your mixer at medium speed.
- Add the eggs and vanilla.
- Sift the flour, cocoa powder, and baking powder together.
- Mix into the batter together with the saved hazelnuts.
- Spread the batter evenly over a half a sheet of parchment paper.
- You will have to spread back and forth a few extra times to fill the lines made by the crushed nuts as you drag them across.
- Sprinkle the sliced almonds over the batter.
- Drag the baking paper onto a half sheet pan or cookie pan.
- Bake at 350°F for about 20 minutes.
- When the sliced almonds on top start to brown, it is a pretty good indication that the cookies are done.
- Cut the sheet into 2-inch squares as soon as it comes out of the oven. Store the hazelnut almond squares in airtight containers so that they remain crisp.