These easy 3-ingredient hazelnut cookies are pure hazelnut flavor and have a satisfying chewy texture! A delicious gluten free Italian cookie that you can prepare in minutes to enjoy with your cup of coffee.
Do you enjoy easy cookie recipes with few ingredients? Then this 3-ingredient cookie recipe is for you!
These hazelnut cookies were inspired by some that I recently enjoyed in Sicily. Did you know that hazelnuts, also known as filberts, are harvested in September and October in Sicily?
My cousins picked these hazelnuts from their own trees and left them out to dry for a few days before they were oven roasted and ready to enjoy. They were unlike anything I've tried before!
We then visited Trattoria Fratello Borrello (check out their site!) where I enjoyed a most memorable meal, all made with fresh, local ingredients. For dessert we enjoyed these simple hazelnut cookies.
Why this recipe works
What was so great about these cookies? There's nothing fancy about them, and that's why they were so good!
- They're all about the best quality hazelnuts, very little sugar and an egg white to bind everything together.
- Once your hazelnuts are roasted, you can prepare a batch ready for the oven in about 10 minutes.
- Roasted hazelnuts are coarsely ground for a cookie that has a satisfying bite to it.
- This is a rustic drop cookie and does not require any shaping.
- This flourless cookie recipe is a perfect option for those who are gluten-intolerant.
Ingredient list
- Hazelnuts: shelled, roasted and skin removed (see instructions below)
- Granulated sugar
- Egg white
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
For the hazelnuts
- Preheat oven to 350 degrees F and place the hazelnuts on a baking sheet.
- Roast for 10-12 minutes, until the skin peels off easily.
- Use your fingers to slip off the peel or place the hazelnuts on a tea towel. Fold it over the hazelnuts and rub them to remove the skin.
- Let cool.
For the cookies
- Preheat oven to 350 degrees F an line a baking sheet with parchment paper.
- Place the hazelnuts in the bowl of your food processor.
- Pulse a few times until you have coarse crumbs - do not process into a fine powder.
- Transfer to a bowl and stir in the sugar.
- In a separate bowl, whisk the egg white until foamy.
- Use a rubber spatula or wooden spoon to gently stir in the hazelnuts and sugar.
- The mixture will be thick and sticky.
- Drop spoonfuls of the mixture onto the prepared baking sheet, spaced about 1 inch apart. These cookies do not spread very much during baking.
- Bake for 15 minutes, until golden brown underneath.
- Let sit on the baking sheet for 5 minutes before using a spatula to transfer them to a wire rack to cool completely.
Recipe Notes
-For extra flavor, add ½ teaspoon vanilla extract to the mixture.
-I have not tried this recipe with hazelnut meal but I am certain it would work as well. The result will be a cookie with a smoother, less chunky texture.
-Store at room temperature well sealed for up to one week.
-Freeze, well wrapped, for up to one month.
Did you try out this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more Italian cookie recipes!
- Chewy Amaretti Cookies
- Soft Pumpkin Cookies with Almond Flour
- Chocolate Pizzelle
- Easy Anise Biscotti Recipe
- Cuccidati - Sicilian Fig Cookies
- Soft and Chewy Lemon Almond Cookies
- Biscotti di San Martino
- Pistachio Amaretti
- Classic Almond Biscotti with Variations
- Italian Nut and Jam Rolled Cookies
- Biscotti Regina
- Pizzelle Cookies
- Italian Breakfast Cookies
- Genovesi Ericine Cookies
- Italian Lemon Glazed Cookies
- Italian Orange Juice Cookies
- Tetù Cookies
Ingredients
- 150 grams hazelnuts shelled, raw hazelnuts (about 1 cup)
- 6 tablespoon granulated sugar
- 1 large egg white
Instructions
Prepare the hazelnuts
- Preheat oven to 350 degrees F and place the hazelnuts on a baking sheet. Roast for 10-12 minutes, until the skin peels off easily.
- Use your fingers to slip off the peel or place the hazelnuts on a tea towel. Fold it over the hazelnuts and slide to remove the skins.Let cool.
Prepare the cookies
- Preheat oven to 350 degrees F an line a baking sheet with parchment paper.
- Place the hazelnuts in the bowl of your food processor. Pulse a few times until you have coarse crumbs - do not process into a fine powder.
- Transfer to a bowl and stir in the sugar.
- In a separate bowl, whisk the egg white until foamy.
- Use a rubber spatula or wooden spoon to gently stir in the hazelnuts and sugar. The mixture will be thick and sticky.
- Drop spoonfuls of the mixture onto the prepared baking sheet, spaced about 1 inch apart. These cookies do not spread very much during baking.
- Bake for 15 minutes, until golden brown underneath.
- Let sit on the baking sheet for 5 minutes before using a spatula to transfer them to a wire rack to cool completely.
Notes
-I have not tried this recipe with hazelnut meal but I am certain it would work as well. The result will be a cookie with a smoother, less chunky texture. Storage -Store at room temperature well sealed for up to one week.
-Freeze, well wrapped, for up to one month. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Zoe
My family makes these with almond meal instead and they are both just as great. Its the same, almond meal, sugar and egg whites. It was my greek grandmothers recipe and its always a crowd pleaser, although this recipe is great for getting rid of the rest of the hazelnut meal in my fridge. Thanks!
Nadia
Hello Zoe, the almond meal version you mentioned sounds like amaretti cookies and yes definitely delicious! Interesting to hear that you greek grandmother makes them as well, so many similar recipes! So glad you enjoyed them and thank you for your comment!
Mary Beth
Thanks for this recipe. We make a 3 ingredient cookie like this, but with very different quantities - 9 oz grated hazelnuts, 9 oz sugar, 4 eggs whites with the sugar added to the egg whites. Basically a meringue with lots of hazelnuts. We make them tiny, bite-sized and get about 80 cookies!. My Czech grandmother's recipe. I'm intrigued by yours and will try it this year. Can top it with a tiny piece of candied cherry or a mini-chocolate chip to dress it up.
Nadia
Hello Mary Beth, there are so many possible variations on this simple cookie recipe. Yours sounds good as well! Let me know if you give mine a try. Merry Christmas!
Pam
Was wondering can I use dark brown sugar in place of regular sugar
Nadia
Hi Pam, although I have never tried the recipe with brown sugar myself, in most recipes you can swap brown for white sugar however it may change the texture of the cookies. If you give it a try, please let me know how they turn out!
Anna Bucciarelli
A thought Nadia -actually a question: do you think a different nut can be used to make a 'different' tasting cookie? I'm thinking almonds or pistachios. I am so fond of all three of these nuts, thought just maybe. Your thoughts? (Planning to make these to include in gift baskets for my neighbors and friends (family too, of course!)
Nadia
Hello Anna, that is a great question! Although I have not yet tried the recipe with other nuts, I really don't see why it would not work. The recipe is so simple and with few ingredients that I have no doubt the use of different nuts would turn out great as well. If you do try, please do share the results with me and my readers!
Anna Bucciarelli
I'm rating this with 5 stars because I just know they will be a delight. I am so looking forward to trying these Nadia. At my age I am always looking for simple, easy recipes, especially those I can use for gifts to my neighbors at Christmas time. So many thanks.
Nadia
Hello Anna, you definitely can't go wrong with such an easy recipe. They're all about the wonderful flavor of hazelnuts and not too sweet! Hope you enjoy them!
Linda
Hi Nadia, thank you for the well explained recipe. They look delicious, I will try soon.
Take care and stay safe.
Nadia
Hello Linda, you are most welcome. Hope you enjoy them! All the best to you!