These slice-and-bake cookies may be small, but they pack a lot of flavour! Made with hazelnuts, pistachios, and orange zest, these are traditional Italian flavours, just put into cookie form!
Servings: 18 pieces
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 1 hour 25 minutes
- 1/2 cup unsalted butter
- 1/2 cup granulated white sugar
- 1/2 teaspoon salt
- 1 egg
- 1/2 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1/2 cup hazelnuts, chopped
- 1/2 cup pistachios, shelled and chopped
- 1 tablespoon orange zest, grated
- 1 1/2 cups all-purpose flour
Add the butter and sugar into a stand mixer and cream until smooth and combined, about 2 minutes.
Add the salt, egg, baking powder and vanilla, and mix to combine again. Scrape down the sides of the mixing bowl as needed.
With the mixer on low speed, add the hazelnuts, pistachios, and orange zest along with half of the flour. Mix to combine, then add the remaining flour and mix until the cookie dough comes together.
Scoop the dough out onto a piece of plastic wrap and form into a long log, about 1 1/2 inches thick. Wrap the dough in the plastic wrap and squeeze the dough into place so that it forms a long cylinder. Place in the refrigerator to chill for at least one hour.
Preheat the oven to 375 degrees F.
Remove the dough from the fridge and unwrap it. Use a sharp knife to slice the dough into discs, about 1 cm thick. Lay the cookies on a parchment-lined baking sheet, at least 2-3 cm apart.
Bake in the oven for 12-14 minutes, or until the edges have become golden brown.
Remove the cookies from the oven and transfer to a cooling rack. Let the cookies cool completely before eating.