Hazelnut Cookies (Foundoukia Biscotakia)

Total Time
15 mins
20 mins
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  1. Heat oven to 325.
  2. Brush 2 baking sheets with the MELTED butter and dust with flour.
  3. Beat the ROOM TEMPERATURE butter and the sugar in a large mixing bowl until pale and creamy, about 5 minutes.
  4. Beat in the honey,then the eggs, one at a time.
  5. Stir in the cloves, cinnamon, and half of the hazelnuts.
  6. If the mixture is not stiff enough to hold its shape, add more or all of the hazelnuts.
  7. Place heaping tablespoons of the mixture 2 inches apart on the baking sheets.
  8. Pull dough gently up into a cone shape.
  9. Bake 20-25 minutes or until firm, but not hard.
  10. Transfer to racks to cool.
  11. Liberally dust with confectioners' sugar and pile high on a platter.
Most Helpful

4 5

These are very tasty and not too sweet. I like that they are on the low carb side of cookies, at least! I made a test batch the flattened like the other reviewers said. So, I added a little more flour to bind them. I still like them better as a flat cookie. I sprinkled them with Splenda, which is not as pretty as confectioners' sugar, but DH is diabetic. Made for ZWT #6 - ZINGO.

5 5

I had the same experience as cookiedog. Based on flavor these were a solid 5 but mine also turned out flat like a lace cookie. The flavor reminded me of a cross between sesame stick candy (the honey influence) and a nut brittle (they were very buttery). I don't think I ground my nuts up fine enough and I also ended up putting my dough in the fridge for quite awhile to harden up. I also used a silicon baking mat so I think that contributed to the cookies spreading out so much. I ended up trimming all the cookies into squares when they were still warm and will use them to make ice cream sandwiches. My teenager enjoyed eating all the trim pieces and he is a totally picky eater!

5 5

These clearly deserve 5 stars even though I managed to make mine look more like sloppy lace cookies. The flavor is incredible! I thought they would taste kind of like the standard nut cookie covered with powdered sugar, but the honey really gives them a wonderful flavor. PLEASE make sure to Finely Grind your nuts! I used a nut chopper set on fine, but I think they were too chunky for this recipe. My dough felt a bit wet (it is a hot day so my room temperature butter is more hot than warm!) so I put the formed cookies in the fridge to tighten up a bit. So somewhere between the too warm butter and not using GROUNd nuts my cookies went flat. No matter the shape, we are nibbling away on these small bits of heaven. I think I'll serve some on top of Mango ice-cream for dessert. Made by an Unruly for ZWT 6 ZINGO!