crunchy hazelnut cookies

Crunchy Hazelnut Cookies (Thermomix Recipe)

If you love cookies with a satisfying crunch and rich nutty flavor, these Crunchy Hazelnut Cookies made in the Thermomix are the perfect treat. They are simple to prepare, use everyday ingredients, and deliver a crisp texture that pairs beautifully with coffee, tea, or hot chocolate. Thanks to the Thermomix, the process is quick, consistent, and beginner-friendly.

These cookies are ideal for make-ahead baking, lunchbox treats, or festive platters, and they store well for days while staying crunchy.

Why You’ll Love This Recipe

Easy Thermomix method with minimal cleanup
Naturally crunchy texture
Rich hazelnut flavor
Perfect balance of sweetness and crispness
Clear baking times and temperatures for reliable results

Ingredients

Makes approximately 20–24 cookies

150 g hazelnuts (raw or toasted)
120 g unsalted butter, cold and cubed
120 g white sugar (for extra crunch)
1 large egg (room temperature)
200 g plain flour
½ teaspoon baking powder
1 pinch salt
1 teaspoon vanilla extract (optional)

Preparation Time

Preparation: 15 minutes
Chilling time: 30 minutes
Baking time: 15–18 minutes
Total time: Approximately 1 hour

Step-by-Step Thermomix Instructions

Step 1: Chop the Hazelnuts

Place the hazelnuts into the Thermomix mixing bowl.

Chop 5 seconds / Speed 6

You want a coarse texture rather than a fine powder. This ensures the cookies stay crunchy and have visible nut pieces. Remove hazelnuts from the bowl and set aside.

Tip: For deeper flavor, lightly toast the hazelnuts in the oven at 170°C for 8–10 minutes and let them cool before chopping.

Step 2: Cream the Butter and Sugar

Add the cold cubed butter and sugar to the Thermomix bowl.

Mix 20 seconds / Speed 4

Scrape down the sides of the bowl with a spatula if needed. The mixture should look pale and creamy.

Step 3: Add Egg and Vanilla

Add the egg and vanilla extract (if using).

Mix 10 seconds / Speed 4

This helps bind the dough and adds richness to the cookies.

Step 4: Add Dry Ingredients

Add the flour, baking powder, and salt to the bowl.

Mix 20 seconds / Speed 4

Stop as soon as the dough comes together. Overmixing can make cookies dense instead of crisp.

Step 5: Add Hazelnuts

Add the chopped hazelnuts back into the bowl.

Mix 10 seconds / Reverse / Speed 3

Reverse mode prevents the nuts from breaking down too much and keeps the cookie texture crunchy.

Step 6: Chill the Dough

Remove the dough from the bowl, shape it into a disc, and wrap it in cling film.

Chill in the refrigerator for 30 minutes

Chilling is essential for crunchy cookies—it prevents spreading and improves texture.

Baking Instructions

Oven Temperature

Fan-forced: 170°C
Conventional oven: 180°C

Preheat your oven fully before baking.

Shaping the Cookies

Line one or two baking trays with baking paper.
Roll chilled dough into small balls (about 1 tablespoon each).
Place cookies on the tray, leaving space between them.
Flatten slightly using your fingers or the back of a fork.

Baking Time

Bake for 15–18 minutes, or until:
- Edges are golden brown
- Centers look set but not soft
- Bottoms are lightly browned

For extra crunch, bake closer to 18 minutes.

Cooling Time

Leave cookies on the tray for 5 minutes
Transfer to a wire rack to cool completely

The cookies will continue to harden as they cool, developing their signature crunch.

Tips for Extra Crunchy Cookies

Use white sugar instead of brown sugar
Bake until deep golden, not pale
Allow cookies to cool completely before storing
Store in an airtight container at room temperature
Avoid humid environments, which can soften cookies

Storage

Store in an airtight container for up to 7 days
Can be frozen (baked or unbaked dough) for up to 3 months
To refresh crunch, reheat baked cookies at 160°C for 5 minutes

Variations

Chocolate Hazelnut: Add 50 g dark chocolate chips
Spiced Version: Add ½ teaspoon cinnamon
Orange Hazelnut: Add zest of 1 orange
Gluten-Free: Substitute plain flour with gluten-free baking flour

Serving Suggestions

Serve these crunchy hazelnut cookies with:

Espresso or cappuccino
Afternoon tea
Vanilla ice cream
Holiday cookie platters

They also make a thoughtful homemade gift when packaged in jars or boxes.

Final Thoughts

These Crunchy Hazelnut Cookies made in the Thermomix are a reliable, delicious recipe that delivers consistent results every time. With clear temperatures, precise timings, and helpful tips, this recipe is perfect for both beginners and experienced bakers. The nutty flavor, crisp texture, and ease of preparation make these cookies a standout addition to any baking collection.