Chocolate Hazelnut Crackles

Biscuits, Gifts | 28th December 2014 | By

Chocolate Hazelnut Cookies

These chocolate hazelnut crackles were a Christmas gift bake that I made last year. They were so good, I meant to make them again this year. But flu got in the way and my Christmas baking was minimal.

I bookmarked this recipe from Apple & Spice a very long time ago. The biscuits are made with ground roasted hazelnuts which immediately grabbed my attention. However,  the first time I made them for Christmas 2012, I was fast running out of time and space in the kitchen, so swapped the hazelnuts for ground almonds. They were really good and proved to be highly popular with the recipients. But the fragrance and flavour of these ones made with freshly roasted hazelnuts beat the ground almonds hands down.

Chocolate Hazelnut Biscuits

The house smelt gorgeous whilst these were being made; first the aroma of roasting hazelnuts filled the air and then again when the biscuits were in the oven. Rolled in icing sugar before baking, these cookies are visually striking and conjure up a snowy Christmas with sleigh bells ringing. The biscuits expand, revealing dark crevices beneath the white icing. Rich, indulgent, chewy and delicious these are some of the best biscuits I’ve ever made. I’d thought they were set to be a regular feature on my Christmas baking schedule, so I’m quite sorry I didn’t manage to make any this year.

This is how I made:

Chocolate Hazelnut Crackles

  • Roasted 80g hazelnuts at 180C for about ten minutes in order to give flavour and loosen their skins.
  • Rubbed in a piece of kitchen towel to remove skins.
  • Left to cool, then blitzed with 30g caster sugar to reduce to a finish crumb.
  • Melted 175g dark 72% chocolate in a large bowl over hot water.
  • Added 100g of unsalted butter – cubed. Stirred until melted.
  • Beat in 275g dark muscovado sugar.
  • Stirred in 1 tsp vanilla extract.
  • Beat in 3 smallish eggs (or use 2 large eggs).
  • Sifted in 330g flour (half wholemeal spelt, half white), 20g cocoa powder, 2 tsp baking powder, a large pinch of rock salt and 1 heaped tsp of mesquite powder.
  • Added the ground hazelnuts and 2 tbsp milk.
  • Stirred until combined.
  • Left in my cold kitchen for a couple of hours until firm – no need for a fridge at this time of year.
  • Sifted 100g icing sugar into a bowl.
  • Wet hands with cold water and rolled mixture into walnut sized balls between my palms.
  • Rolled balls in icing sugar until thickly coated and placed well apart on lined baking trays.
  • Baked at 180C for about 12 minutes until cracked and well risen.

I’m sending this off to Jac at Tinned Tomatoes as it is a Bookmarked Recipe.



  1. Leave a Reply

    Paola Cioppi
    28th December 2014

    Aaaah crackles!!!!
    I love them. I made a similar recipe a while ago and it was awesome, I´ll try your´s out too!

  2. Leave a Reply

    28th December 2014

    I love the sound of these and they look very pretty with their dusting of icing sugar. I have some hazelnuts kicking around the back of my baking cupboard so may have to give this recipe a go.

  3. Leave a Reply

    28th December 2014

    These look and sound great, have Pinned for future reference!

  4. Leave a Reply

    Janice Pattie
    29th December 2014

    I love the crackled finish, they look really professional. Ground hazelnuts sound like a great cookie addition a bit of a change from ground almonds.

  5. Leave a Reply

    Jacqueline Meldrum
    30th December 2014

    They are so pretty Choclette. Thanks for ending them over to Bookmarked Recipes. I hope you are feeling better now. There is nothing worse than feeling rotten at Christmas.

    • Leave a Reply

      Choclette Blogger
      30th December 2014

      Thanks Jac. Feeling much better now. Christmas was pretty much a right off for us this year, but in some ways it was good to have an enforced rest.

  6. Leave a Reply

    Jane Sarchet
    31st December 2014

    Corrrrrrr, yes please Choclette! Are you both feeling tip top again now? I do hope so, it’s a crappy time of the year to be poorly.
    Janie x

  7. Leave a Reply

    Sylvia F.
    31st December 2014

    Wow! They look awesome! I have never tried them before but they looks so tempting!

  8. Leave a Reply

    Phil in the Kitchen
    31st December 2014

    Perfect little treats for the time of year. I sympathise with your lack of Christmas baking due to illness – same here. Happy new year.

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