Oh Italy, in all of your hazelnut glory. Hazelnut biscotti, hazelnut spread, fresh hazelnut from the tree, pralines, truffles, and how can I forget Italy’s most popular hazelnut treat, the gelato. And what would the famous Bacio Perugina chocolate be without its signature hazelnut on top? Yes, indeed, Italy, the world’s second largest producer of hazelnuts, does indeed have a love affair with this little nut.

Let me introduce you to the hazelnut butterballs. Hazelnut butterballs are a delightful, melt-in-your-mouth treat that combines the rich, nutty flavor of hazelnuts with the creamy, buttery texture of a traditional shortbread cookie. These sweet little bites are perfect for any occasion, whether you’re looking for a festive holiday treat or a simple indulgence to enjoy with your afternoon tea. The recipe is easy to prepare and results in a soft, crumbly cookie that’s both satisfying and delicious.

The star ingredient, hazelnuts, brings a distinctive toasted flavor that pairs beautifully with the buttery dough. This creates a delicate balance of sweetness and nuttiness. The dough is simple to make, using just a few basic pantry ingredients: butter, flour, powdered sugar, and finely ground hazelnuts. The hazelnuts can be toasted to bring out their natural depth of flavor. This adds an extra layer of richness to the cookie.

Once the dough is mixed and shaped into small balls, they are baked until golden. While still warm, they are rolled in powdered sugar to give them a sweet, snowy finish. The result is a cookie that’s not only delicious but also a treat for the eyes with its delicate, powdery coating.

They Also Make Great Gifts!

Perfect for gifting, holiday cookie exchanges, or simply enjoying as a personal indulgence, hazelnut butterballs are sure to become a cherished recipe in your baking repertoire. Their light texture and irresistible flavor make them a favorite among those who appreciate the finer things in life—like a good hazelnut!

Do yourself a favor this upcoming holiday season, if you bake nothing else, bake some hazelnut butterballs!

Hazelnuts Butterballs

Yields 36 – 40 cookies

Ingredients

1 1/2 cups whole hazelnuts
2 sticks butter (left at room temperature for several hours)
¼ teaspoon salt
1/2 cup powdered sugar
1 tablespoon pure vanilla extract
2 cups flour
 
2 cups powdered sugar for rolling & dusting

Directions

Preheat oven at 350 degrees
1) Using a food processor, pulse hazelnuts until they are very finely ground, almost resembling breadcrumbs, but do not over pulse into a paste. Set aside.
2) Using a stand or hand-held mixer, blend softened butter, salt, powdered sugar and vanilla until very well combined.
3) With the mixer on low, add the chopped hazelnuts and mix just until combined.
4) Slowly add the 2 cups of flour to the mixture until well blended.
5) Using a 1 inch cookie scoop or a tablespoon, scoop cookies and roll between your hands
6) Place rolled cookies on cookie sheets that have been lined with parchment paper and bake for 20 – 22 minutes. Rotating the sheets halfway through baking.
7) Gently remove cookies from the cookie sheets and let cool just slightly. While still warm, gently roll cookies in the additional cups of powdered sugar. If they break or crumble, allow cookies to cool for one more minute. (This step is done while the cookies are still warm so that the sugar adheres better.)  Plate and serve.

Recipe Updated: December 16, 2024