Hazelnut Cookies

Slice or cutout cookies are somehow tricky for me. They break into pieces so easily after baked, or, well, even when i line them on the baking sheet.

But I found this hazelnut dough very easy to handle. No mess, no fuss.

It just melt in your mouth and the fragrant of hazelnut really pops out.

As the recipe calls for no egg, the cookies can stay in the airtight container for longer time. The texture remains exactly the same as yesterday!



  • 125g butter
  • 40g sugar
  • 85g ground hazelnut
  • 150g bread flour
  • 1g baking soda
  • optional: hazelnuts or chocolate chips on top


1. Cream the butter and sugar with electric mixer on medium speed.

2. Mix in ground hazelnut.

3. Sieve in flour and baking soda and fold until just combined. Do not over mix.

4. After folding, form the dough into a log and put into fridge until firm.

5. Preheat oven to 180c.

6. Cut the dough to the desired thickness and put the hazelnut or chocolate chips on the cookies

7. Bake at 180c for 12 mins or until golden brown

makes 40 cookies


Almond Squares



Almond Squares


60g almonds

70g sugar

95g butter, room temperature

1 egg, room temperature

75g bread flour

2 tsp cocoa powder

3/4 tsp baking powder

15g diced almonds



1. Toast the almonds at 150c until slightly golden brown, cool aside

2. Preheat the oven at 180c.

3. Cream the butter and sugar, then slowly add in the egg

4. Sieve in the flour, baking powder and cocoa, fold to combine, but do not over mix

5. Add in the almond, fold until just fully incorporated

6. (The mixture will look a bit sticky and wet, it’s ok.) Scrap it onto a lined baking sheet, flatten the surface and sprinkle the diced almonds on top

7. Bake at 180c for about 20 minutes. Cut it into pieces when still hot and soft. Ready to serve when the cookies are cool and set.


Peanut Butter Oatmeal White Chocolate M&M’s Cookies

You can see how many elements are in these little bad boys.

I added the M&M’s on top just to give it a little aesthetic touch. And the cookies look so cheerful with the colorful M&M’s on top!

The oatmeal gives a great texture to the cookies. Not too soft, kind of chewy and firm.

I reduced the amount of sugar since i afraid it would be too sweet when there’re already so much chocolate inside. I am glad I did, because the white chocolate is really sweet.


Peanut Butter Oatmeal M&M’s Cookies (Adapted from Averie Cooks)


1/2 cup butter

1/3 cup peanut butter

1/2 cup brown sugar

1/2 cup white sugar

1 egg + 1 yolk

2 tsp vanilla extract

1 1/4 cup all purpose flour

1 cup old fashioned whole oats

1/2 tsp baking soda

1/2 cup white chocolate chips

1/2 cup M&M’s


1. In a medium-sized microwave safe bowl, melt the butter and peanut butter together.  Power on for 30 seconds, take out, stir.  Repeat.  Should take no more than about 90 seconds.

2. Add the brown & white sugar to the melted butter & peanut butter mixture and stir.  Set this is the freezer to cool for a couple minutes.

3. Remove from the freezer (or just wait for the mixture to come to room temp on it’s own) and add the egg + yolk (you just don’t want to add eggs to that hot mixture.  We don’t want scrambled eggs here), add the vanilla extract, and stir.

4. Then add the flour, oats, baking soda and stir.  You should have cookie dough consistency dough and if you don’t, either add a touch more flour if it’s too wet or a touch more peanut butter if it’s too dry.

5. Finally, add the white chocolate chips and stir.

6. Roll or spoon out golf ball sized balls onto a cookie sheet, press down a little, place a few M&M’s on the dough if you are adding any. Leave the cookies about 2 inches apart.They spread but not tons.

7. Bake at 325F for about 12 minutes(or less for softer texture).  The cookies will look pretty raw even at 12 minutes and that’s ok.  Take them out and let the sit and cool well before eating.

Makes about 22 to 24 cookies

Chocolate Almond Biscotti


Chocolate Almond Biscotti (Adapted from David Lebovitz)


280g flour
75g top-quality cocoa powder
1 tsp baking soda
1/4 tsp salt
3 large eggs, at room temperature
200g sugar
1 tsp vanilla extract
1 cup (125g) almonds, toasted and very coarsely-chopped
3/4 cups (120g) chocolate chips


1. Preheat the oven to 180C.

2. In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.

3. In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together.

4. Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart. Bake for 25 minutes.

5. Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.

Once baked, cool the cookies completely then store in an airtight container for up to two weeks. If you wish, the cookies can be half-dipped in melted chocolate, then cooled until the chocolate hardens.

Sugar Cookies Basic Dough



  • 1/2 cup butter, softened
  • 1/4 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 1/4 cups all purpose flour
  • optional: 1/2 c  chocolate chips or nuts(increase to 2/3 to 3/4 c if you like more chips, or use a combo of white/dark, white/butterscotch, all dark, etc or if you want traditional sugar cookies, omit chips)


  1. Preheat oven to 350F.  Cream together softened butter and sugars until very smooth and fluffy.  Add the egg and vanilla extract and beat until well combined.  Stir in the cinnamon, baking soda, and flour and mix until just combined.  DO NOT overmix.
  2. Stir in the chocolate chips and place the whole mixing bowl into the freezer for about 10 minutes so that it chills a bit.  You can also chill the dough for an hour or longer in the refrigerator.
  3. After approximately 10 minutes, remove the chilled dough from the freezer and form 1 inch balls.
  4. Roll the balls through the cinnamon sugar mixture and place on Silpat-lined, parchment-lined or sprayed cookie sheets.
  5. Bake at 350F for 8 to 10 minutes or until just barely set.  Remove cookies from the oven even if they look a bit underdone as they will firm up.  Allow the cookies to cool, well, on the cookie sheets before attempting to remove them.


Cream your butter and sugar very well; make it fluffy which will ensure fluffier cookies.

Do not over-mix the flour once you’ve added it.  This will result in tough cookies.

Chilled dough is key to these cookies retaining some height and not flattening out completely.  If you prefer to chill your dough in the refrigerator for an hour or longer, feel free.

Some recipes call for baking soda in addition to or instead of baking powder.  I don’t think it could hurt to add 1/2 teaspoon baking powder.  I will trial this in future batches to see the impact and if that makes them puffier.