Little Hazelnut Cookies/Biscottini di Nocciola



  • 1 stick unsalted butter, softened
  • 3/4 cup confectioners’ sugar, sifted, plus extra for sprinkling on tops
  • 1 cup unbleached all purpose flour
  • 1/4 cup ground hazelnuts plus whole ones for inserting in cookie tops
  • 1 egg yolk
  • Ingredients


  1.  Preheat oven to 350°F.
  3. Line rimless baking sheets with parchment paper.
  5. Cream butter and sugar with hand held mixer until light and fluffy.
  7. Beat in flour, ground hazelnuts and egg yolk.
  9. Scoop teaspoon-sized amounts and shape with hands into balls. Place them well apart on the baking sheets. Press a whole hazelnut in the center of each cookie.
  11. Bake one sheet at a time for about 10 minutes or until nicely browned.
  13. Cool on sheet. Transfer to wire rack. Dust with confectioners’ sugar.

This recipe was featured on Season 21 - Episode 2108.

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Liane fehrle

You are an angle that brought my mother back from heaven with your hazel but cookies. She passed away befor I was able to get the recipe from her. Thank you so much. Because of the love of cooking you brought joy into my life. I hope you find love and happiness all through your life. Forever a friend, liane fehrle

Edwina Monroe

Help! My lovely Italian neighbor when I lived in Elmira, NY used to make a cookie that had Anise in it. It was white soft, almost round, and I think she kneaded the dough with oil instead of flour. The cookie had confectioner’s sugar and milk and flour. It was not biscotti unless she just baked it once and kept it soft??? I thought it was the biscottini cookie you make here, but turns out it was not-no hazelnuts. Carmella has dementia, and cannot remember the recipe, and of course, never wrote it down. Would you know what the cookie was? I would love to make some and take them to her. Thank you.

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