Hazelnut Bonbons (Cookies) Recipe

Name: Hazelnut Bonbons (Cookies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole hazelnuts (filberts); 1 cup (2 sticks) unsalted butter, at room temperature; 1/2 cup confectioners sugar (also called icing; powdered sugar); 1 tsp. vanilla; 2-1/2 cup all purpose flour; 1/2 tsp. salt; 6 oz. white chocolate; 2 tsp. white vegetable shortening; 6 oz. bittersweet; semisweet chocolate

Servings: persons

1
Preheat the oven to 350 F. Lightly grease 2 baking sheets or cover with parchment paper.
2
Spread the nuts on an ungreased baking sheet and place in the oven.
3
Toast for 8 to 10 minutes, shaking occasionally, or until aromatic.
4
Remove from the oven ad turn onto a terry towel.
5
Rub off the papery skins and set the nuts aside.
6
Dont worry if all the skins dont rub off.
7
In a large bowl with an electric mixer, cream the butter with the sugar and vanilla.
8
Stir in the flour and salt; mix until the dough is smooth and pliable.
9
Wrap about 2 teaspoons of dough around each nut, shaping the cookie into a perfect round.
10
Place on the prepared baking sheets, 2 inches apart.
11
Bake for 10 to 12 minutes, until light brown.
12
Cool.
13
Slide the parchment onto a countertop to cool or remove the cookies and cool on a rack.
14
For dipping the cookies, chop the white chocolate and place in a small heatproof bowl with 1 teaspoon of the shortening.
15
Chop the bittersweet chocolate and place in another small heatproof bowl with the remaining 1 teaspoon shortening.
16
Place the bowls, one at a time, over a saucepan of simmering water until the chocolate is melted.
17
Stir occasionally.
18
Dip the cookies halfway in one of the chocolates.
19
Place on waxed paper to harden.
20
Dip the second half in the other chocolate.
21
When the chocolates have hardened, place the cookies into paper bonbon cups.
22
Store in an airtight tin in a cool place until ready to serve.
23
The Great Holiday Baking Book B. Ojakangas

921

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup whole hazelnuts (filberts), 1 cup (2 sticks) unsalted butter, at room temperature, 1/2 cup confectioners sugar (also called icing, powdered sugar), and more.

Yes, Hazelnut Bonbons (Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hazelnut Bonbons (Cookies)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions