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Hazelnut pastry dough & small hazelnut cookies

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  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 12 mins
  • Total Time: 42 mins
  • Yield: 1 pie crust 1x
  • Category: Cakes and pies
  • Cuisine: French recipes

Easy versatile hazelnut pie crust that can be turned into cookies or serve as a base of your beautiful fall pies.

Ingredients

Scale
  • 1 ⅓ cup (160g) all-purpose flour
  • ½ cup (80g) icing sugar
  • ¾ cup (90g) ground hazelnut*
  • 1 pinch salt
  • ½ cup (120g) butter, softened at room temperature
  • 2 or 3 Tablespoon water

Instructions

  1. In a large bowl, mix together all-purpose flour, icing sugar, ground hazelnut** and salt. Add the soft butter, and mix until crumbly.
  2. Add 2 or 3 tablespoons of water and shape into a ball.
  3. Wrap the dough in a large cling film and place in the refrigerator for a minimum of 1 hour.
  4. Remove the dough from the refrigerator about 15 minutes before using it. Then roll into a large disk. If your intent is to bake a sweet tart, then pre-bake the dough at 360°F (180°C) for 12 minutes. Alternatively, if you decide to use the dough for hazelnut cookies, bake for no more than 5-6 minutes.

Notes

* or 2/3 cup (125g) whole hazelnuts.
** If you don’t have ground hazelnut, I suggest you pulse whole hazelnuts in a food processor until finely ground.

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