This festive twist on my favourite kourabie recipe from Under the Olive Tree is one I return to year after year. Roasted hazelnuts bring a deep, toasty flavour that pairs beautifully with the buttery crumb of the biscuit, while a hint of cinnamon and a splash of vodka give the dough its signature tenderness. Once baked, each biscuit is coated in silky white chocolate, tinted with festive colours and drizzled or piped into delicate patterns. They’re irresistible with a cup of tea or coffee, and they make the most charming edible gifts—simple to prepare, elegant to serve, and wonderfully seasonal.
Ingredients (makes about 30)
- 250g hazelnuts with their skins on
- 250g butter
- 100g caster sugar
- 1 large egg yolk
- 1 tsp ground cinnamon
- 30ml vodka
- 1/2 tsp baking powder
- 375g plain flour
Also, white chocolate to cover and food grade colours
Method
Preheat the oven to 200°C.
Roast the hazelnuts in a single layer on a baking tray for 12–15 minutes, until they are releasing their aroma fully and are starting to brown. Empty them onto a clean towel and rub a little to remove excess skin but don’t worry if some is left on. Allow the hazelnuts to cool and pulse in a food processor in a few short bursts so as not to break them up too much. You should have distinct hazelnut pieces.
Now, reduce the oven temperature to 180°C/350°F/gas 4. Line 1 or more large flat baking trays with baking parchment.
In a mixing bowl, beat the butter and sugar until light and fluffy. Add the egg yolk and incorporate well. Add the hazelnuts, cinnamon and vodka.
Mix the baking powder into the flour and start incorporating it into the butter mixture with a spatula. Towards the end, use your hands to knead. Be careful with the amount of flour. You don’t want the dough too sticky, but you don’t want it too firm to shape easily. Make a ball, wrap with clingfilm and put in the fridge for 30 minutes.
Take the dough out of the fridge and roll between two sheets of baking paper to 1cm thickness. Use a cookie cutter to make cookies and place on a linked baking tray. Use the offcuts of pastry to roll again until you use it all up.
Bake the cookies until golden, about 25–30 minutes.
Put the cookies on a wire wrack to cool and cover with the white chocolate coloured as you wish in pretty patterns. Leave for at least 1 hour for the chocolate to cool and harden.