Flourless Hazelnut Cookies

July 20, 2010

hazelnut cookies

Do you have midnight cookie hankerings?  I’m pretty sure you do. And even when there might be some cookie crumbs in the jar or a pack of cookies in the pantry, all you want is a fresh, warm cookie, right out of the oven.

But isn’t it annoying to get ingredients for a cookie ready when you simply want to fast forward to the eating stage? Waiting for the butter to soften is a task in itself, of course, along with the hassle of sifting the flour and baking powder together. Gah! Might as well just go off to bed and dream of cookies instead!

What if I told you I’m sharing with you a three-ingredient recipe that you can whip up in no time? To top that we’re even going to make miniature size hazelnut cookies, so they get baked a lot sooner. This recipe, my friends, is going to be the only one you need when you crave for a delicious snack and haven’t much time at hand.

I’m addicted to these cookies. Addicted, I tell you. I have made them thrice in two days and I just can’t stop eating them. I never considered myself to be a cookie fiend, but a lot has changed since I put this hazelnut cookie in my mouth. That too without feeling an ounce of guilt – these are flourless butterless cookies! In addition to becoming a fan of the flavour, I’ve a new found respect for egg whites. They make the flourless cookie so crunchy!

I love these flourless cookies plain, I love these flourless cookies sandwiched with a smear of Nutella and best of all, I love these flourless cookies with ice cream. Take a scoop of either chocolate or vanilla ice cream and crush these crunchy bits of hazelnut cookie goodness on top of it. You will be floored.

Not only is this delicious to eat (but then, anything with hazelnuts is!), the smell is phenomenal. There have been times I’ve just opened the jar of hazelnut cookies to get a whiff of the toasted hazelnuts. The fragrance is nothing short of intoxicating.

Of course, you don’t need to wait for a midnight cookie craving to make these.

hazelnut cookies

Flourless Butterless Italian Hazelnut Cookies  (aka Brutti ma Buoni)

Adapted from: Eating Well
Yield: 40-45 cookies, 1 inch in diameter


1 cup hazelnuts, lightly toasted and skinned
½ cup sugar
2 large egg whites
a pinch of salt
½ tsp vanilla extract
Sliced hazelnuts for garnish (optional)

Equipment: Silpat (because you really don’t want to line bakig sheets, and then struggle to get this piece of heaven off it. An absolute must!)


  1. Preheat to 160°C/325°F. Line two baking sheets with Silpat or parchment paper.
  2. Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.
  3. Beat egg whites and salt in another large bowl with an electric mixer on medium-high speed until stiff peaks form.
  4. Using a silicone spatula, fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
  5. Transfer the mixture to a disposable piping bag and snip off the tip. Pipe the batter on the Silpat, making sure to keep a uniform size under 1 inch in diameter, as well as maintaining a finger’s distance between cookies.
  6. Tap the baking sheet a few times on the counter, this will help spread the cookie and give a flat cookie with a good snap.
  7. Sprinkle the cookie batter with the sliced hazelnuts.
  8. Place the baking sheet in the centre of the oven and bake until golden brown, 5-7 minutes. Switch the pans back to front. Keep an eye on it; it goes from golden brown to brown very quickly, given the tiny size.
  9. Let cool on the baking sheets for 5 minutes. Gently transfer the butterless cookies to a wire rack to cool completely.
  10. Store in an airtight container for upto a week. But I bet it won’t last that long.

{ 39 comments… read them below or add one }

1 Kavitha Babu July 20, 2010 at 12:47 PM

You think I could substitute hazelnuts with any other nut? (OK, don’t look at me like that…i have been following u for a while, so i know of ur obsession with all things hazelnut :D)
I have a packet of my precious Macadamia nuts in my fridge…..should I, shouldn’t I??


2 The Purple Foodie July 20, 2010 at 12:55 PM

:) You could absolutely use any other nuts. I can imagine walnuts tasting fantastic. Macadamia would be great too!


3 Prapti July 20, 2010 at 12:54 PM

Shaheen!!..Where will i get Silpat in Mumbai..


4 The Purple Foodie July 20, 2010 at 12:57 PM

you won’t :(


5 Anonymous July 20, 2010 at 1:32 PM

:-(…So in that case if i wanna bake them what do i do


6 The Purple Foodie July 20, 2010 at 10:28 PM

you can use parchment paper!


7 Prapti July 20, 2010 at 1:32 PM

…So in that case if i wanna bake them what do i do


8 Magpie March 2, 2011 at 3:19 PM

When I make macarons with parchment paper, if it doesn’t come off easily, I place the baking sheet in the freezer for about a minute, then it becomes much easier to peel off the paper from the macarons- since macarons are made with pulversised nuts and egg whites , I think that should work here too! Wonderful recipe Shaheen! Want to make these filled with nutella so badd!


9 The Purple Foodie March 2, 2011 at 3:44 PM


Btw, your macarons look utterly gorgeous. :)


10 sanjeeta kk July 20, 2010 at 3:14 PM

Lovely cookies, might replace Hazel nuts with almonds and try.Best wishes.


11 diva July 20, 2010 at 6:06 PM

I get cookie cravings ALL THE TIME in fact it’s been much stronger of late. These are so cute and just what I need. The whole jar.


12 GB July 20, 2010 at 11:11 PM

Flourless? check
Butterless? check
Egg yolk- less? check
Lemme at them!………I have to try these!!!!


13 The Purple Foodie July 21, 2010 at 12:11 AM



14 Clare @ Mrs Multitasker July 20, 2010 at 7:42 PM

Yum they look amazing! No flour!!?!??? This I have to try! Bookmarked!


15 pigpigscorner July 21, 2010 at 12:23 AM

These look so delicious! Without flour and butter??? Very healthy indeed!


16 Katherine July 21, 2010 at 1:39 AM

These look perfect for christmas time! Is it safe to say they are like a hazlenut wafer?


17 The Purple Foodie July 21, 2010 at 1:58 AM

Yes, Katherine! Pretty much. :)


18 Wanna Bake July 21, 2010 at 8:58 AM

Hi Shaheen, I tried the recipe today. I must say it turned out amazing . Th eonly thing is i used 2 trays to bake ( just like macaroons ) so it took me more than 20 mins. The end result was amazing.


19 The Purple Foodie July 21, 2010 at 9:45 AM

WOW thanks for reporting back. =)


20 Neeta July 21, 2010 at 9:14 AM

I want to share this with you-Home Stop at shopper’s stop ,Inorbit mall have
silicone baking mats.I think they are similar to Silpat.They also have various silicone moulds in cute designs-cartoon as well as rose shape.Baking mats are by more than one company.They also have a good range in Oxo.I got a zester,a silicone spatula,a nice can opener( a bit expensive but good),pastry brush etc. pl.check it out and give your opinion.


21 The Purple Foodie July 21, 2010 at 9:47 AM

thanks for the tip, Neeta! I will check it out when I go there next. I have seen the OXO stuff and absolutely love it. Now I don’t have to ask friends and family coming down from the US to get me OXO. However, I wish they expand their range of product and include more baking item like pastry cutter, cake testers, etc. Their salad spinner is on my wishlist!


22 MollyCookie July 21, 2010 at 10:31 AM

What beautiful cookies! They look amazing.


23 The Purple Foodie July 21, 2010 at 10:45 AM

I’m happy you say this because Brutti ma Buoni translates to “Ugly but good”!


24 Pooja July 21, 2010 at 7:15 PM

WOWWWW!!! they look scrumptious.. but unfortunately :( I’m a vegetarian.. can you please suggest a substitute for eggwhite?


25 The Purple Foodie July 21, 2010 at 7:18 PM

Hi Pooja! I don’t think this recipe has room for substitution. The unique texture is attained because of the whipped egg whites.


26 Pooja July 24, 2010 at 11:23 AM

Oh alright :(..
Anyways do you have any eggless desert recipes, and please can you redirect me, it’ll save me time hunting.. thanks :D..
love your blog!


27 The Purple Foodie July 24, 2010 at 11:52 AM

Give me a little more time and I will create an eggless recipe section. :)


28 Sarah July 21, 2010 at 9:57 PM

These look so amazingly delicious. I can totally feel the texture. Thanks for sharing. :)


29 Deepikah July 21, 2010 at 10:46 PM

Hey Shaheen,
Made these today, replace with almonds and added little bit rusk leftovers that had gone moist in rains, turned out pretty awesome! thanks :)


30 The Purple Foodie July 22, 2010 at 11:24 AM

Did the moisture in the ingredients yield softer cookies?


31 my spatula July 22, 2010 at 6:35 AM

hazelnuts are my favorite nut…and your cookies are right up my alley!


32 Katie@Cozydelicious July 22, 2010 at 11:16 PM

These look like a cookie my grandmother used to make with almonds – they were so yummy! But I love the hazelnuts. These are the perfect afternoon snack cookie!


33 kelly July 23, 2010 at 5:48 AM

These sound dangerous. Good thing they have to be made — it slows down one’s inclination to inhale them at one sitting!


34 Val July 23, 2010 at 7:00 AM

These look so good! And thanks for the translation– ‘ugly but good’ may be my new favorite food-phrase.


35 Meghan (Making Love In The Kitchen) July 24, 2010 at 4:37 AM

These cookies look so light and crisp and delicious! Just as cookies should be. Your site is beautiful too!


36 Mihir July 24, 2010 at 1:43 PM

These cookies were delicious… gona try them at home.. finally gona do some baking…


37 satya July 24, 2010 at 8:15 PM

Hi Shaheen
This is a lovely space you have, i had joined indiblogger and saw you on the top of the list…you have awesome baking recipes …. and at your budding age you are a inspiration.

Your cookies look lovely and tempting…and your recipe list is really good. I have to try all your recipes. I am new to baking and i love it.

If you get time do visit my blog


38 Mandakini September 26, 2010 at 8:07 PM

Great recipe!!


39 Foivi Geller October 29, 2010 at 10:34 PM

Dear Purple Foodie, i loved these cookies!!! I made them and i ate them in less than 24 hours!!! Your recipe in now on my Donkey! Thanks so much for sharing!!! Love, Foivi :)


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