Description

These Hazelnut Chocolate Spritz Cookies are delicate, buttery, and full of nutty flavor with a touch of chocolate in every bite. Perfect for holiday gatherings, cozy afternoons, or as a homemade gift, these cookies are both charming and delicious. With a simple dough and a cookie press, you can create beautiful shapes that are sure to impress family and friends. The addition of finely ground hazelnuts gives them a rich, nutty depth that pairs perfectly with the chocolate.

Ingredients

Scale

1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract (optional)
2 cups all-purpose flour
1/2 cup finely ground hazelnuts
1/4 teaspoon salt
1/2 cup mini chocolate chips or finely chopped chocolate
Sprinkles (optional)

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Instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes.
Beat in the egg, vanilla extract, and almond extract until fully combined.
In a separate bowl, whisk together the flour, finely ground hazelnuts, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
Fit your cookie press with the desired shape attachment and fill with dough according to the manufacturer’s instructions.
Press the dough onto the prepared baking sheets, spacing cookies about 1 inch apart. Optionally, add chocolate chips or sprinkles on top.
Bake for 8–10 minutes, or until edges begin to turn golden. Avoid overbaking.
Allow cookies to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to one week.

Notes

Use room-temperature butter for easier mixing. Ground hazelnuts can be substituted with almonds if preferred. Chill dough briefly if too soft for shaping. Optional chocolate toppings or sprinkles add festive flair.

Prep Time: 15 minutes
Cook Time: 10 minutes