Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Cup Chopped hazelnuts, Toasted
- 3 Cups flour
- 1 Tsp baking powder
- 1/4 Tsp salt
- 3 Sticks unsalted butter
- 1 -1/4 Cups sugar
- 1 egg
- 1 -1/2 Tsp vanilla
Directions
Heat oven to 350 F.
Pulse nuts and 1/4 cup flour in Food Processor util finely ground.
Whisk nuts, remaining flour, baking powder and salt in a bowl to mix.
Beat butter, sugar, egg and vanilla in a bowl until fluffy
Beat in the flour mixture to form a soft dough
Divide in fourths, and do not chill
Place dough into a cookie press and press out cookies on ungreased baking sheets.
Sprinkle with sugar and nonpareils.
Bake 12 minutes or until golden at edges.
Cool Completely.