Hazelnut Cookies (榛子饼干)


Sharing below is a recipe taken from my collection (source: Singapore Women’s Weekly magazine, Feb 2007).

Prep: 25 min   Cook: 15 min   Makes: 36 slices


  1. 175g butter
  2. 1/2 cup icing sugar
  3. 1 cup flour
  4. 1/2 cup cornflour
  5. 1/2 cup ground hazelnuts
  6. 1/2 cup chopped hazelnuts to garnish
  7. icing sugar to serve (optional)


  1. Use an electric mixer to cream 175g butter, 1/2 cup icing sugar, 1 cup flour and 1/2 cup cornflour for 3 min or until light and fluffy.
  2. Fold in 1/2 cup ground hazelnuts until well combined. Chill dough in fridge for 4 hours.
  3. Preheat oven at 180°C. In the meantime, shape dough into small into small balls and flatten slightly. You can also use a fork to press down on the dough.
  4. Place cookies 2 cm apart on a baking tray lined with baking paper. Sprinkle some chopped hazelnuts on top. Bake for 15 min.
  5. Serve with icing sugar (optional).


  1. The heat from each oven can differ slightly, please adjust the baking timing accordingly so that your cookies will not get burned.