Hazelnut biscuits

Ingredients

• 130 gplain flour
• 50 gground hazelnuts
• 100 gbutter
• 80 gsugar
• 1egg
• to tasteredcurrant jam

Instructions

1. 1

   Make the dough

   Work the listed ingredients into a shortcrust dough. Cover it and leave it to rest in the fridge for 1 hour.

2. 2

   Cut and bake

   Roll out the dough on a floured work surface and cut out small diamond-shaped biscuits, making both bases and tops. Bake in a preheated fan oven at 170°C for about 10 minutes.

3. 3

   Fill the biscuits

   Once the biscuits have cooled, spread the bases with redcurrant jam and place the tops over them. Finish with a dusting of icing sugar.

What are hazelnut biscuits?

These are small, filled biscuits made from a buttery shortcrust dough with ground hazelnuts. The diamond shape and redcurrant jam give them a traditional Central European feel, though the recipe details provided do not specify a particular regional origin.

Hazelnuts add a toasted, nutty flavour to the tender biscuit, while the sharp jam cuts through its sweetness. Baking the tops and bases separately makes them easy to fill once cool.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 9g protein, 61g carbs, 25g fat.

The flour and sugar provide most of the carbohydrates, while butter and hazelnuts contribute much of the fat; the egg and hazelnuts add some protein. Have a few biscuits alongside fruit or yoghurt for a more varied snack.

The dough ingredients

Flour and hazelnuts: the flour forms the structure, while ground hazelnuts bring richness and a gently crumbly texture.

Butter, sugar and egg: these bind and enrich the dough. Work them together until the mixture forms a dough, as directed, without adding extra ingredients.

Resting and rolling

Chilling: cover the dough and refrigerate it for the full 1 hour stated in the method. This is longer than the listed 30-minute total time, so allow for the resting time when planning.

Rolling: use a lightly floured surface so the dough is easier to handle, and keep the thickness even to help the biscuits bake at the same rate.

Cutting the biscuit pairs

Bases and tops: cut an even number of small diamond shapes so each filled biscuit has a matching pair. Gather and reroll scraps gently to avoid making the dough tough.

If the dough softens while you work, chill it again briefly before cutting or transferring the shapes to the baking tray.

Baking cues

Oven: heat the fan oven to 170°C before baking. The recipe gives an approximate baking time of 10 minutes.

Doneness: check the biscuits at the 10-minute mark; they should look set and lightly coloured rather than deeply browned. Let them cool before filling, as warm biscuits are more fragile.

Filling and serving

Redcurrant jam: spread a modest layer over each base so it reaches close to the edges without squeezing out when the tops are added. The recipe does not specify a quantity, so use enough to fill the biscuits.

Icing sugar: dust the assembled biscuits just before serving for a neat finish. They pair well with tea or coffee.

Recipe notes & tips

• Measure the ingredients before starting, then chill the dough for the full hour.
• Flour the work surface lightly to prevent sticking without working extra flour into the dough.
• Cut the bases and tops to a similar size so the biscuits pair neatly.
• Bake one tray at a time if your oven does not heat evenly.
• Wait until the biscuits are completely cool before spreading on the jam.

Variations

• Apricot filling: use apricot jam in place of redcurrant for a milder, sweeter centre.
• Citrus note: stir a little finely grated lemon zest into the dough for a fresh aroma.
• Chocolate finish: drizzle melted chocolate over the cooled, assembled biscuits.
• Different nuts: replace the ground hazelnuts with ground almonds for a softer nut flavour.

Common mistakes to avoid

• Skipping the chill: the dough may be harder to roll and cut; refrigerate it for the stated 1 hour.
• Too much flour: excess flour can make the biscuits dry; dust the work surface lightly.
• Uneven thickness: pieces may bake at different speeds; roll the dough to a consistent thickness.
• Overbaking: the biscuits can become dry; check them at about 10 minutes and look for lightly coloured edges.
• Filling while warm: the bases may break and the jam can run; cool the biscuits fully first.

How to store

Store the filled biscuits in an airtight container in a cool, dry place for up to 4 days. They are best served at room temperature; avoid reheating once filled.

Frequently asked questions