These elegant apple and hazelnut cookies are tender, fragrant, and irresistibly delicious. With a buttery shortcrust dough and a softly spiced apple–nut filling, they offer a refined taste that feels truly special. Perfect for holidays, tea time, or gifting, these cookies combine classic ingredients into a dessert that looks beautiful and tastes heavenly.
Ingredients
For the Filling
- Apples: 2 medium
- Butter: 20 g / 0.7 oz
- Sugar: 40 g / 1.4 oz
- Cinnamon: 1 teaspoon
- Cornstarch: 20 g / 0.7 oz
- Water: 50 ml / 1.7 fl oz
- Ground hazelnuts: 50 g / 1.8 oz
For the Dough
- Soft butter: 90 g / 3.2 oz
- Vanilla sugar: 10 g / 0.35 oz
- Salt: 1 pinch
- Powdered sugar: 40 g / 1.4 oz
- Egg: 1
- Vegetable oil: 30 g / 2 tablespoons
- Sour cream: 1 tablespoon
- Cornstarch: 20 g / 0.7 oz
- All-purpose flour: 220 g / 7.8 oz
- Baking powder: 1 teaspoon
Instructions
Step 1: Prepare the filling
- Peel and coarsely grate the apples.
- Melt the butter in a pan and add the apples. Cook until the liquid evaporates.
- Add sugar and cinnamon, stirring well.
- Mix the cornstarch with water, pour it into the pan, and cook for 2–3 minutes until thickened.
- Stir in the ground hazelnuts and remove from heat.
- Allow the filling to cool completely.
Step 2: Prepare the dough
- Cream the soft butter with vanilla sugar, salt, and powdered sugar until smooth.
- Add the egg, vegetable oil, and sour cream, mixing until combined.
- Gradually knead in the cornstarch, flour, and baking powder to form a soft dough.
- Chill the dough in the refrigerator for 20 minutes.
Step 3: Shape the cookies
- Preheat the oven to 180°C / 356°F.
- Roll out the dough on a floured surface to about 5 mm thickness.
- Cut circles approximately 7 cm in diameter.
- Place half of the circles on a baking sheet lined with parchment paper.
- Add a spoonful of apple–hazelnut filling to the center of each.
- Cut decorative slits into the remaining circles and place them on top.
- Press the edges firmly to seal.
Step 4: Bake
- Bake for about 20 minutes, until lightly golden.
- Remove from the oven, allow to cool, and dust with powdered sugar before serving.
Time, Servings & Nutrition
- Total time: about 50 minutes
- Servings: 18–20 cookies
- Nutrition (per cookie, approx.): 120 kcal, balanced in carbohydrates and healthy fats
Why This Recipe Is Good
These cookies are made with real fruit, nuts, and a tender homemade dough, offering a naturally rich flavor without being overly sweet. Apples provide freshness, hazelnuts add nourishing fats, and the baked shortcrust keeps the texture light and satisfying.
A perfect combination of apples, nuts, and delicate pastry for any special occasion.
Apple and Hazelnut Cookies
These elegant apple and hazelnut cookies are tender, fragrant, and irresistibly delicious, making them perfect for holidays, tea time, or gifting.
For the Filling
- 2 medium Apples
- 20 g Butter
- 40 g Sugar
- 1 teaspoon Cinnamon
- 20 g Cornstarch
- 50 ml Water
- 50 g Ground hazelnuts
For the Dough
- 90 g Soft butter
- 10 g Vanilla sugar
- 1 pinch Salt
- 40 g Powdered sugar
- 1 large Egg
- 30 g Vegetable oil (Approximately 2 tablespoons)
- 1 tablespoon Sour cream
- 20 g Cornstarch
- 220 g All-purpose flour
- 1 teaspoon Baking powder
Preparation of Filling
- Peel and coarsely grate the apples.
- Melt the butter in a pan and add the apples. Cook until the liquid evaporates.
- Add sugar and cinnamon, stirring well.
- Mix the cornstarch with water, pour it into the pan, and cook for 2–3 minutes until thickened.
- Stir in the ground hazelnuts and remove from heat.
- Allow the filling to cool completely.
Preparation of Dough
- Cream the soft butter with vanilla sugar, salt, and powdered sugar until smooth.
- Add the egg, vegetable oil, and sour cream, mixing until combined.
- Gradually knead in the cornstarch, flour, and baking powder to form a soft dough.
- Chill the dough in the refrigerator for 20 minutes.
Shaping the Cookies
- Preheat the oven to 180°C / 356°F.
- Roll out the dough on a floured surface to about 5 mm thickness.
- Cut circles approximately 7 cm in diameter.
- Place half of the circles on a baking sheet lined with parchment paper.
- Add a spoonful of apple–hazelnut filling to the center of each.
- Cut decorative slits into the remaining circles and place them on top.
- Press the edges firmly to seal.
Baking
- Bake for about 20 minutes, until lightly golden.
- Remove from the oven, allow to cool, and dust with powdered sugar before serving.
These cookies are made with real fruit, nuts, and a tender homemade dough, offering a naturally rich flavor without being overly sweet.
