Philip Khoury’s recipe for hazelnut and toasted vanilla bueno cookies | The sweet spot
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These chewy cookies with a crunchy nut topping pair as well with a cup of coffee as they do with a scoop of vanilla ice-cream. Inspired by the flavours of the popular Kinder Bueno, these cookies are chewy, nutty and completely irresistible. If you have a used vanilla pod (ie, one from which the seeds have already been scraped), this is a great way to use it up. Zap the pod in the microwave for 20 seconds and watch it puff up as any remaining moisture escapes (you could also roast it in the oven for 10 minutes). This makes it easier to blend with the toasted hazelnuts, which add a deep flavour and nice crunch.
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To make this plant-based, use dark or dairy-free milk chocolate. Prep 10 min. Chill 2 hr. Cook 40 min. Makes 12. 100g hazelnuts, plus extra for decorating. 240g light brown sugar. 30g peanut (groundnut) oil, or olive oil. 1 used vanilla pod, or 1 tsp vanilla paste/extract.
300g plain flour. 2 tsp baking powder. 1 tsp bicarbonate of soda. ¼ tsp fine salt. 120g milk chocolate, or dairy-free milk or dark chocolate, chopped or chips. Flaky sea salt. Heat the oven to 180C (160C fan)/350F/gas 4. Spread the hazelnuts on a baking tray and roast for 15-18 minutes, until golden inside when halved. Remove, leave to cool, then roughly chop half the nuts.
In a large bowl, whisk the sugar, oil and 85g water until smooth and combined. If you have a used vanilla pod, microwave it for 20 seconds, leave to cool, then break it up and put it (or the vanilla paste/extract) in a food processor with the unchopped cooled hazelnuts, flour, baking powder, bicarb and salt. Blend to a fine powder – the mix will start to clump as the oils are released from the nuts.
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