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The last quarter of the year has always been the busiest time of the year. I’m not sure why but I always get multiple cake orders at the last quarter. Sometime it is quite challenging to balance the work, the cake order, and the recipe-trial-hobby at the same time. But if you ask me which one I like the most, I would have to choose the recipe trial. Not that I don’t enjoy doing the cake order, but I like the feeling of not knowing how the food is going to taste or look like. Well, most of the time it does not look like and taste the way how I expect it to be :)… (I have lots of kitchen failures – if you must know). But still it is just so curious and exciting to try new recipes.

For this new recipe, you are going to get another entry using nutty ingredients. Well, you can blame me for liking them so much.

Basically these cookies are hazelnut cookies. They look and dress like peach. But they are not peach flavored cookies. So if you are expecting some peach jam to be the filling.. well, bad news, I don’t like jam :p. I try to avoid them whenever I can, especially the store-bought version, they always tend to be artificial and super sweet.

For this cookie, I contemplated between chocolate spread or hazelnut as the  filling. But because I was too lazy to make the chocolate spread, I opted for the ready-used hazelnut spread instead. So there you go, you have the full blown hazelnuts flavor in these cookies.


Things you need:


  • 1 1/4 cups all-purpose flour
  • 1/2 cup ground hazelnut
  • 1 3/4 tsp baking powder
  • 1/4 tsp salt
  • 10 1/2 Tbsp (149 gr) butter , softened
  • 1/3 cup granulated sugar
  • 1/4 cup light-brown sugar
  • 1 large egg
  • 1 Tbsp Greek Yogurt
  • 1 Tbsp Mascarpone Cream
  • 3/4 tsp vanilla extract


  • 3 tbsp Hazelnut spread
  • 2 tbp Runny honey
  • 2 tsp Sea salt / Fleur de sel


  • 2 tbs milk and a few drop of red coloring – mix well
  • 2 tbs milk and a few drop of yellow coloring – mix well
  • Sugar for coating

Note: you can replace the yogurt and mascarpone cream with 2 tbsp of sour cream

Things you need to do:

Make the cookies. Mix together flour, ground hazelnut, salt, baking powder in a big bowl. In a separate bowl, using paddle attachment – medium speed, whip the butter and sugar until creamy and fluffy. Add in the egg and vanilla. Mix well. Then pour in the mascarpone and greek yogurt until blended. Lower the speed , and add in the dry ingredients. Mix just until incorporated. Put the mixture in the fridge until a bit harden (around 1 – 2 hours).

Now prepare a baking tray with the parchment paper and pre-heat the oven to 160 C. Once the cookie dough is hard enough, you are ready to shape it. Get a spoon of the cookie dough and shape it into a ball shaped. Each ball weight around 10-12 gram. Put it on the baking tray. Do all of them until you finish the dough.

Bake the cookies for 20 mins or until the sides are a bit golden brown. Once cooked, take it out and cool it on the cooling rack.

While waiting for the cookies to cool, make the filling. Put in all the filling ingredients in a small bowl, mix well. You can adjust the taste by adding more hazelnut spread, honey or salt, as you like.

Once the cookies are completely cooled, start filling up the cookies with the spread. Brush randomly the cookies with yellow coloring milk mixture. Then brush the red coloring afterward. Be careful not to brush too much or your cookies will be soggy. If you like to have a more peachy look,you need more red color. For me I don’t fancy the coloring so much, so I just brushed them lightly. Right after brushing, roll the cookies on caster sugar, and set them aside.

Serve them with coffee or milk or tea or even beer if you like :D…

Note: You can eat them as is (with no filling and the coloring) as they are already good , especially when they are right out from the oven.