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 few steps and you’re done! 🙂 Best of all? It’s gluten free.
Only 4 simple ingredients: chopped hazelnuts, butter, sugar and egg. Tsk I use vanilla sugar and it gives a really perfume-y taste. Combine all together.
Spoon mixture onto baking sheets and top with a hazelnut each. That’s it! You’re ready to bake.
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.
It has chewy texture, aromatic and very rustic. Proceed with caution coz you’ll want more… more… and more! Hahaha
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. Line a baking sheet with baking paper.
2. Chop the hazelnut finely in a food processor or by hand. Make sure you reserve 28-30 hazelnuts for later.
3. Mix butter, sugar, vanilla sugar, egg and chopped hazelnuts until smooth. Spoon mixture on tobaking sheet and top with whole hazelnuts.
4. Bake in the center rack for about 15 minutes (my baking time is 13 minutes). Transfer to cooling rack and store in an air-tight container.