Hazelnut Almond Squares

Hip to Be Square

Most cookies are round and they seem to be happy this way. Round is a very good shape for cookies, but I’d like to invite you to think outside the cookie jar this time and explore the fun of a square cookie. The flavors of the nuts with the hazelnuts inside the cookie and the almonds on the top mix really well, giving this cookie a taste that will have you believing that some squares are cool.

Hazelnut Almond Squares

This recipe will get you about 32 2-inch cookies.

Ingredients

• 3 oz hazelnuts
• 3/4 cup granulated sugar
• 3.5 oz unsalted butter, at room temp
• 1 egg
• 1/4 teaspoon vanilla extract
• 5 tablespoons bread flour
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 1/2 oz sliced almonds

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Place your hazelnuts on a cookie sheet or half sheet pan.
3. Toast the hazelnuts until they become fragrant, about 5 minutes.
4. Place the toasted nuts in a kitchen towel and rub briskly to remove the skin.
5. Crush coarsely, using a rolling pin, and put to the side.
6. Beat the sugar and butter together until light and creamy, using the paddle attachment of your mixer at medium speed.
7. Add the eggs and vanilla.
8. Sift the flour, cocoa powder, and baking powder together.
9. Mix into the batter together with the saved hazelnuts.
10. Spread the batter evenly over a half a sheet of parchment paper.
11. You will have to spread back and forth a few extra times to fill the lines made by the crushed nuts as you drag them across.
12. Sprinkle the sliced almonds over the batter.
13. Drag the baking paper onto a half sheet pan or cookie pan.
14. Bake at 350°F for about 20 minutes.
15. When the sliced almonds on top start to brown, it is a pretty good indication that the cookies are done.
16. Cut the sheet into 2-inch squares as soon as it comes out of the oven. Store the hazelnut almond squares in airtight containers so that they remain crisp.