Hazelnut Crumble Crusted Syrian Cookies
A unique twist on traditional Syrian cookies, featuring a crunchy hazelnut and crispy topping.
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1/2 cup butter, softened
- ●1/2 cup granulated sugar
- ●2 eggs
- ●1/2 cup hazelnuts, chopped
- ●1/4 cup crispy topping
- ●1/4 teaspoon salt
- ●1/4 teaspoon ground cinnamon
Instructions
- 1
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, sugar, and salt. Add the softened butter and mix until the dough comes together.
- 3
Beat in the eggs until well combined. Stir in the chopped hazelnuts.
- 4
Roll the dough into balls, about 1 inch in diameter. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- 5
Bake for 15-20 minutes, or until the edges are lightly golden brown.
- 6
While the cookies are baking, mix together the crispy topping and chopped hazelnuts.
- 7
Remove the cookies from the oven and sprinkle the hazelnut and crispy topping mixture over the top of each cookie.
- 8
Return the cookies to the oven and bake for an additional 2-3 minutes, or until the topping is lightly golden brown.
- 9
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 10
Serve the hazelnut crumble cookies warm, dust with powdered sugar if desired.