Zutaten für Hazelnut Crisps
- Granulated Sugar
- Unsalted Butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- Baking Soda
- ½ teaspoon baking powder
- Hazelnuts
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Zubereitung von Hazelnut Crisps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
- Fold in 1 cup chopped hazelnuts.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Remove from baking sheets and let cool completely on a wire rack.
- Once cooled, slice the cookies into smaller pieces (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
41g
Fat
19g
Carbs
5g
