Hazelnut Cookie Tarts 1965 ( Finnish ) Recipe

Name: Hazelnut Cookie Tarts 1965 ( Finnish )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups room temperature butter (solid type) or 1 ½ cups margarine (solid type); ⅔ cup granulated sugar; 2 teaspoons lemon zest, grated dried; 3 cups all-purpose flour; ½ cup cornstarch; ¾ teaspoon salt; ½ cup butter, plus; 2 tablespoons butter; ½ cup firmly packed brown sugar; ⅓ cup honey; 3 cups skinned hazelnuts (or combination) or 3 cups nuts, of choice (or combination); 2 ½ tablespoons Carnation Evaporated Milk or 2 ½ tablespoons whipping cream

Servings: persons

1 ½ cups room temperature butter (solid type) or 1 ½ cups margarine (solid type)
⅔ cup granulated sugar
2 teaspoons lemon zest, grated dried
3 cups all-purpose flour
½ cup cornstarch
¾ teaspoon salt
½ cup butter, plus
2 tablespoons butter
½ cup firmly packed brown sugar
⅓ cup honey
3 cups skinned hazelnuts (or combination) or 3 cups nuts, of choice (or combination)
2 ½ tablespoons Carnation Evaporated Milk or 2 ½ tablespoons whipping cream

1
Preheat oven 350 degrees.
2
Cream butter, sugar, lemon in a large bowl and beat until fluffy.
3
Sift dry ingredients together in another bowl.
4
Stir dry ingredients into the creamed mixture just until crumbly.
5
On a lightly floured board roll dough to 1/4 inch and cut with a three inch biscuit cutter.
6
Place in lightly greased 2 1/2 inch tart tins.
7
Prick well with a fork, so they dont puff too much.
8
You can even prick again during the baking time.
9
Or tart tins and cutters to the size you have should be used.
10
Bake 16 to 18 minutes until light golden.
11
Bake according to the size of your pans.
12
Remove and cool ten minutes in the pan on a rack.
13
Remove tart shells and cool completely.
14
Topping:.
15
Combine the butter, sugar, and honey in a saucepot over medium heat.
16
Stirring constantly while it dissolves and comes to a full boil.
17
Boil 1 minute without stirring, mixture will thicken and large bubbles begin to form.
18
remove from heat and stir in nuts and the cream.
19
Spoon about 2 tablespoons nut mixture into each cooled shell.
20
Or the amount to fill the size shell you have made.
21
Cool completely.

1580

kcal

Calories

102

Fat

161

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 1 ½ cups room temperature butter (solid type) or 1 ½ cups margarine (solid type), ⅔ cup granulated sugar, 2 teaspoons lemon zest, grated dried, 3 cups all-purpose flour, and more.

Yes, Hazelnut Cookie Tarts 1965 ( Finnish ) 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 Cookie Tarts 1965 ( Finnish )

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions