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Greek Hazelnut Biscuits

  • Makes 40
Greek Hazelnut Biscuits

The delicate flavour of hazelnuts makes these little balls a special accompaniment for a coffee break.


  • 4 x 70 gram packets hazelnuts
  • 1 cup icing sugar
  • 2 eggs
  • 200 grams butter
  • 2 ½ cups flour
  • 1 ½ tsp baking powder
  • 1 tsp cinnamon
  • about 1 cup extra icing sugar for dusting


  1. Roast half the hazelnuts in a 180 degrees Celsius oven for 10 minutes until just beginning to brown. Allow to cool and then process in a food processor with the remaining nuts until finely chopped.
  2. Put the icing sugar and eggs into a food processor and process for 2 minutes or until light. Add the softened butter and process for a further 2 minutes or until the mixture is very light and creamy.
  3. Pulse in the flour, baking powder,cinnamon and hazelnuts until well mixed. Roll tablespoonfuls into balls and place on well-greased baking trays.
  4. Bake at 160°C for 20 minutes or until the cookies are firm and begin to brown lightly.
  5. Roll the warm cookies in sifted icing sugar and cool on a cake rack. Store in an airtight container. Dust well with extra sifted icing sugar before serving. Store in an airtight container.

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