1 1/2 cups whole hazelnuts
3/4 cup butter
4 – 5 Tbsp. brown sugar
1 1/2 tsp. cardamon
1 1/2 cups flour sifted
Icing/powdered sugar for dusting
It is sometimes hard at this time of the year to get into baking, even if you love to bake. Cookie making for family and gifts becomes something to get finished and crossed off the list, not necessarily something to be with, in the moment, sharing good times and enjoyment. If this is happening to you, it is especially important to forget about that pesky list, let go of the tension in your shoulders and b-r-e-a-t-h. Invite the compassionate spirits to be here with you and… begin.
Pop hazelnuts into a food processor and pulse until finely ground and as close to the texture of a nut butter as your machine will allow. Hazelnuts are less likely to get to a butter than almonds. Don’t get the hazelnuts too warm while grinding. Take breaks and scrape down the basket if needed.
To the food processor add butter, brown sugar and cardamon then pulse until mixture appears well mixed. There is not a lot of sugar in the dough but that it balanced by the sugar that goes on top.
Adding flour a little at a time and pulsing food processor between additions should result in a mixture that looks like a thick paste.
Transfer the dough to a container and place in the fridge for at least an hour.
Preheat the oven to 300 degrees F. and line a cookie sheet with parchment paper.
Using a spoon, scoop equal amounts of dough and form small, bite sized balls before placing them on the cookie sheet.
These cookies are not going to grow much as there is no leavening agent. They can be placed reasonably close together. 45 minutes in the oven and they should be golden brown.
Once cool enough to touch, transfer the cookies to a cooling rack placed on top of a cookie tray. Again they can be close together. (Even closer than the picture above).
Using a small sieve and spoon thoroughly dust the cookies with icing sugar. The fat from the cookies will help the icing sugar stick to the cookies and an extra dusting just before serving will help take away the ivory tone the butter gives the icing sugar and make them look like the white snow covered delights they are.
Hazelnut and Cardamon Clouds from My Kitchen Wand