Hazelnut and Poppy Seed Cookies

Hazelnut and Poppy Seed Cookies

This is a unique recipe of hazelnut cookies with poppy seeds. This recipe yields crunchy, crumbly, and not overly sweet cookies.


Serves: 2

Preparation time: 10 minutes

Cooking time: 5 minutes



  • All-purpose flour - 3 cups+3 tablespoons
  • Poppy seeds - 1/4 cup
  • Salt - 1 teaspoon
  • Unsalted butter - 1 1/2 cup
  • Granulated sugar - 1 cup
  • Vanilla extract - 2 teaspoons
  • Hazelnuts - 1 cup toasted, skin removed



  • Combine all-purpose flour, salt, and poppy seeds in a bowl, and combine.
  • Using a hand blender, beat the butter with sugar for 3 minutes or until smooth and creamy. Add vanilla extract and beat again.
  • Add the poppy seeds mixture in butter and sugar and mix until combined
  • Now fold in hazelnuts with a spatula.
  • Shape the dough into two long logs and chill for at least 2 hours. You can also freeze the dough for up to 3 months.
  • Preheat your oven to 325-degrees F.
  • Line a baking tray with butter paper.
  • Cut ¼ to ½ inch thick slices of the dough and place them on the tray about 1-inch apart.
  • Bake for 18 to 20 minutes. Rotate the pan after 10 minutes.

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