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Recipe Detail Page
Hazelnut-Anise Icebox Cookies
Holiday 2020
It might seem odd to throw whole hazelnuts right into the dough, but once sliced, they give a beautiful look and texture to these extra-special cookies. Logs of dough can be made in advance and stored in the fridge for up to a few days, or the freezer for up to a month, before being sliced and baked when needed.
Makes 42 cookies
3¼ cups (810 mL) all-purpose flour
1 tbsp (15 mL) anise seeds
1/2 tsp (2 mL) fine sea salt
1½ cups (375 mL) unsalted butter, at room temperature
1¼ cups (310 mL) icing sugar
1 egg yolk
1 tsp (5 mL) vanilla
1 cup (250 mL) whole roasted hazelnuts, skin removed
1 egg
1 tbsp (15 mL) water
1 cup (250 mL) coarse white sugar
1. Combine flour with anise and salt in a small bowl and set aside.
2. Using a stand mixer fitted with the paddle, beat butter with icing sugar on medium speed until smooth, 1 minute. Scrape down the sides of the bowl, then add egg yolk and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until the dough comes together. Add whole hazelnuts and mix until combined. Divide dough in half, then shape each portion into 10-inch (25-cm) logs. Tightly wrap in plastic, rolling to smooth. Chill for at least 4 hours or overnight.
3. Arrange racks in the top and bottom thirds of the oven. Preheat to 325°F (160°C). Line 2 baking sheets with parchment.
4. Combine egg with water in a small bowl. Pour coarse sugar into a shallow dish or plate. Working with 1 log at a time, lightly brush all over with egg mixture, then roll in sugar to coat. Using a sharp knife, slice into 1/4-inch thick (5-mm) rounds. Arrange on prepared baking sheets, 2 inches (5 cm) apart.
5. Bake in top and bottom thirds of oven, switching sheets halfway through, until cookies have set, 14 to 16 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely for 20 more minutes. Repeat with the remaining dough.
Makes 42 cookies
