These enchanting Hazelnut Cinnamon Cookies are a perfect marriage of warm spices and rich, toasted nuts, reminiscent of European Christmas markets and cozy winter afternoons. As someone who has perfected this recipe through countless holiday seasons, I can assure you these cookies offer the perfect balance of tender crumb and nutty complexity.
A European Tradition
Drawing inspiration from traditional German and Austrian holiday baking, where hazelnuts and cinnamon are staple ingredients, these cookies evolved from classic European Haselnussmakronen. The addition of warming cinnamon transforms them into the perfect winter treat, while maintaining their naturally gluten-free nature.
Ingredients
For 24 cookies:
- 2½ cups (250g) finely ground hazelnuts
- 1 cup (200g) granulated sugar
- 3 large egg whites
- 1 teaspoon (5ml) pure vanilla extract
- 2 teaspoons (5g) ground cinnamon
- ¼ teaspoon (1.5g) salt
- 24 whole hazelnuts for decoration
- ½ cup (60g) powdered sugar for coating
Detailed Instructions
- Toast and Prepare Hazelnuts
- If using whole hazelnuts, toast them first until fragrant
- Let cool completely before grinding
- Ensure a fine, even grind for the best texture
- Mix Dry Ingredients
- In a large bowl, combine ground hazelnuts, sugar, cinnamon, and salt
- Whisk thoroughly to distribute spices evenly
- Break up any clumps for a uniform mixture
- Prepare Wet Ingredients
- In a clean, grease-free bowl, whisk egg whites until foamy
- Add vanilla extract and mix gently
- Don’t overbeat – we want airy, not stiff peaks
- Form the Dough
- Gradually fold wet ingredients into dry mixture
- Use a rubber spatula with gentle folding motions
- Mix until you achieve a soft, cohesive dough
- The texture should be similar to soft marzipan
- Chill
- Cover dough with plastic wrap
- Refrigerate for 1 hour
- This ensures easier handling and better texture
- Shape and Decorate
- Preheat oven to 325°F (165°C)
- Line baking sheets with parchment paper
- Roll dough into 1-inch (2.5cm) balls
- Coat generously in powdered sugar
- Press a whole hazelnut into the center of each
- Bake to Perfection
- Bake for 12-15 minutes
- Rotate pans halfway through
- Cookies should remain pale with slight golden bottoms
Expert Tips
- Use skinned hazelnuts for a more refined appearance
- Room temperature egg whites incorporate better
- If dough becomes sticky, chill briefly between batches
- Store hazelnuts in the freezer to maintain freshness
Nutritional Information
Per cookie (based on 24 servings):
- Calories: 120
- Total Fat: 8g
- Saturated Fat: 0.6g
- Cholesterol: 0mg
- Sodium: 25mg
- Total Carbohydrates: 11g
- Dietary Fiber: 1.5g
- Sugar: 9g
- Protein: 3g
Storage and Presentation
These cookies keep beautifully in an airtight container at room temperature for up to 7 days. For longer storage, freeze for up to 3 months. Layer between parchment paper to protect the sugar coating.
Perfect Pairings
- Serve with spiced hot chocolate
- Pair with coffee or espresso
- Include on holiday cookie platters
- Enjoy with mulled wine or cider
The perfect hazelnut cinnamon cookie should have a tender, almost melting texture with a delicate crunch from the toasted hazelnut on top. The powdered sugar coating provides a festive appearance while complementing the warm cinnamon and rich nut flavors. When baked correctly, these cookies offer a sophisticated blend of textures and flavors that make them equally suitable for everyday enjoyment or special occasions.
For gift-giving, consider packaging these cookies in vintage tins or clear cellophane bags tied with ribbon. Their elegant appearance and delightful aroma make them a welcome holiday gift or addition to any winter celebration.
