Hazelnut Cookies (Lješnjašnice) [Four Ingredients]
These four-ingredient hazelnut cookies are our very favorite cookies on the blog. (That's saying a lot!) Crunchy on the outside, soft on the inside, and packed with nutty goodness, these cookies are pure magic. Shall we?
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Background
Hazelnut cookies (lješnjašnice) are a 'copy+paste' of our walnut cookies (orašnice).
Except - if that's possible - they're even tastier.
These types of cookies are usually enjoyed during the holidays, but we hope you will make them more often. Their irresistible crunch on the outside and incredibly soft interior deserve a place on your coffee table year-round.
Four simple ingredients plus super easy to prepare, what's not to love?
Why This Recipe Works
- Minimal Ingredients: Pantry staples only!
- Gluten-Free: Great for those with dietary restrictions.
- Adjustable: Add flavors like a pinch of vanilla or cinnamon.
Ingredients
Here are the four simple ingredients you'll need for hazelnut cookies (lješnjašnice):
- Hazelnuts: Deshelled, roasted, peeled, and ground. It's best to buy them deshelled and grind them at home in a food processor or a blender. (If you decide to roast them at home, add at least 1 hour to the process.) Avoid candied, or flavored hazelnuts.
- Sugar: Regular granulated sugar. (If you decide to use another kind, let us know how it went in the comments.)
- Egg. Regular eggs, no substitutes.
- Baking Powder.
- (Optional) A pinch of vanilla or cinnamon.
Instructions
Here are the instructions for hazelnut cookies.
Step 1: Combine hazelnut cookie ingredients, and mix well until the batter feels like sticky wet sand. Form hazelnut cookies (lješnjašnice) into small marbles.
Step 2: Place them in a baking pan on top of parchment paper leaving enough space between them. Bake.
More Cookies
More cookies we can't stop eating!
Recipe FAQs
Yes, other nuts work great for these cookies! We have a recipe for walnut cookies (orašnice) already (link in the article). Pecans work well also.
However, if using other nuts you'll have to slightly adjust the volume. You'll know you have the right volume when the batter consistency is that of sticky wet sand. (For example, walnut cookies only require 5.5 oz or 150 g.)
Absolutely! However, the process is long and annoying. It takes about one additional hour, and peeling hazelnuts is a task for masochists.
Sure! Make the dough ahead of time and refrigerate it for up to 3 days. They freeze well too.
They will slightly blush and be sturdy, while slightly soft inside when you break them. If they blush too much before the baking time is up, cover them with foil.
Handling
Here are a few ideas on how to serve and store hazelnut cookies.
- Serving: Serve hazelnut cookies by themselves, with whipped cream, with ice cream, tea, or coffee.
- Storing: Store up to 2 weeks in a cookie jar, or a container with a lid in a cool, dark place. If storing hazelnut cookies in the fridge, reheat them in the microwave for a few seconds before eating.
- Freezing: Freeze unbaked dough balls on a tray, then transfer to a freezer bag. Thaw before baking.
Thoughts?
If you make today's hazelnut cookies (lješnjašnice) and like them, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.
Prijatno, Dobar Tek, and Bon Appetit!
Hazelnut Cookies (Lješnjašnice)
Ingredients
- 7 ounces hazelnuts deshelled, roasted, peeled, and ground; (buy prepped and grind at home); if roasting at home, add at least 1 hour to prep
- 5.5 ounces granulated sugar regular, white sugar
- 1 egg no substitutes
- 1.5 teaspoon baking powder
- A few drops of oil for hands
- (Optional) a pinch of vanilla or cinnamon
Instructions
- Heat oven to 250°F (120°C).* Coat your hands in oil to help you handle the batter. In a large bowl, combine all ingredients. Mix well with your hand until the batter feels like sticky wet sand. Then form small, sturdy balls the size of a large marble. (You should have around 30-35-ish.)
- Line a large baking pan (or sheet) with baking (parchment) paper. Place the balls on baking paper keeping plenty of distance between them. (They'll spread out a lot, and flatten out during baking.) Bake for approximately 45-55 minutes. (Adjust your oven to a little hotter, or a little cooler accordingly.) Cookies are done when they blush (but not too much), and flatten out, and they are both crunchy and soft at the same time.*
- Serve hazelnut cookies by themselves, with whipped cream, with ice cream, tea, or coffee.Store up to 2 weeks in a cookie jar, or a container with a lid in a cool, dark place. If storing hazelnut cookies in the fridge, reheat them in the microwave for a few seconds before eating.Freeze unbaked dough balls on a tray, then transfer to a freezer bag. Thaw before baking.
Notes
- Baking Temperature (Important Tip!)
- How to Know Hazelnut Cookies Are Done
- Nutrition Information
