5 from 1 vote

Hazelnut, barley and cocoa cookies

Servings 60
Author Giulia


  • 115 g of shelled hazelnuts
  • 200 g of raw cane sugar
  • 250 g of plain flour
  • 150 g of whole barley flour, if you cannot find it, use whole spelt flour
  • 2 tablespoons of unsweetened cocoa powder
  • 1 pinch of salt
  • 3 egg yolks
  • 220 g butter, melted in a bain marie
  • 100 ml of whole milk
  • icing sugar to decorate


  • Preheat oven to180°C.
  • Toast the hazelnuts in the oven for about 5 minutes to enhance their flavour, then let them cool down. Once cold, put them in a blender with the raw cane sugar.
  • Blend them with the pulse function not to overheat them, otherwise they will get too oily, until you get a fine and crumbly texture, just as cane sugar.
  • Place the blended hazelnuts with sugar into a bowl and mix it with the plain flour, the barley flour, the cocoa powder and a pinch of salt.
  • Pour the egg yolks in the centre and mix the dough with a fork.
  • Add the butter previously melted in a bain-marie, then pour in the milk and knead the dough with your hands until it is completely uniform and soft.
  • Line with parchment paper a baking tray.
  • Arrange the cookies on the baking tray either with a biscuit maker or simply by flattening with your hands small walnut size ball of dough.
  • Bake the cookies for about 10 minutes until the edges are golden brown, then remove them from the oven and let them cool for a few minutes before moving the cookies onto a wire rack to cool completely.
  • Serve the cookies during the coffee break dusted with plenty of icing sugar.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!