Hazelnut macaroons or nöttoppar in Swedish is insanely yummy! It had me thinking of it looooooong after that. Mind you please do not confuse macaroon with macaron. One may have an extra O but both are referring to 2 different things. A quick search online will tell you the differences. This Swedish cookie is super easy to make. Just a few steps and you’re done! 🙂
I’m so glad I found this recipe because it’s going into my book as one of the best and easiest cookies to make. I heart the White Chocolate Chip Macadamia Nut Cookies as well.
Hazelnut Macaroons (Nöttoppar)
Adapted from Notes From A Swedish Kitchen
Makes about 28 pieces
250g (9oz) hazelnuts
50g (2 oz) butter
110g (4 1/4 oz) caster sugar (I used vanilla sugar instead)
1/2 teaspoon vanilla sugar (I omitted this)
1. Preheat the oven to 175oC/350oF. Line a baking sheet with baking parchment.
2. Reserve 28-30 hazelnuts as decorations. Chop the remainder finely in a food processor or by hand.
3. Mix the butter, sugar, vanilla sugar, egg and chopped hazelnuts together until smooth. Drop spoonfuls of mixture onto the baking sheet, topping each with a whole hazelnut.
4. Bake in the middle of the oven for about 15 minutes (my oven time is 13 minutes), but keep an eye on them so they don’t burn. Leave to cool on a cooling rack.