Hazelnut and vanilla is such a beautiful combination, these classic Mediterranean cookies really do make the most of it!

20 min + chilling
15 min


  1. 250g butter
  2. 1/3 cup (75g) caster sugar
  3. 1 tsp Queen Organic Vanilla Bean Paste
  4. 2 1/3 cups (350g) plain flour
  5. 1 cup (100g) hazelnut meal
  6. 1 large egg white
  7. 1 – 1 1/2 cups (150g - 225g) icing sugar


  1. Step 1

    In the bowl of an electric mixer, beat the butter and sugar together until light and creamy then beat in the vanilla.

  2. Step 2

    Add remaining ingredients (except icing sugar) and mix until it all comes together.

  3. Step 3

    Shape the dough into a ball. Cover and refrigerate for at least 30 minutes.

  4. Step 4

    Take the dough out of the fridge 30 minutes before you want to shape it and preheat the oven to 160°C fan-forced and line a baking tray with baking paper.

  5. Step 5

    Using a tablespoon of dough at a time, roll into a ball then roll into a log about 5cm long and 1.5cm wide. Gently shape it into a crescent and place on the baking tray. The biscuits don’t spread so you can place them close together.

  6. Step 6

    Bake for 8-10 minutes only then leave on the trays for 5 minutes. Place the icing sugar in a bowl and carefully toss the biscuits in it then place on a wire rack to cool completely. Store in an airtight container.

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