Norska Nötkakor: Norwegian Nut Cookies

In Swedish, Norska Nötkakor means Norwegian nut cookies. Growing up, these cookies were a staple during Christmas in my family. Alongside pepparkakor, klenäter, and more, my Swedish grandmother would bake them for our festive celebrations. However, the origin of the name “Norwegian nut cookies” remains a mystery. Despite asking my grandmother multiple times, she can’t recall when she started making them or why they are called “Norwegian” nut cookies. Nevertheless, they have been an integral part of our family tradition for as long as I can remember.

Origins

I’ve tried researching the origins of Norska Nötkakor: Norwegian Nut Cookies, but with little success. It appears that the origins of these cookies are not well-documented. The name “Norwegian” in the title may not necessarily indicate their origin in Norway. There could be various reasons for the name, such as a resemblance to a similar Norwegian cookie or the influence of Norwegian culinary traditions in the region where the recipe gained popularity. Regardless, these cookies hold a cherished place in our family’s Christmas celebration.

Hazelnut Flour

What makes these cookies truly special is their incredibly nutty flavor, which comes from the key ingredient: freshly ground hazelnuts. While nut grinders are common in Sweden, finding a good quality one in the US has been a challenge for me. Using a food processor won’t yield the finely ground texture required for the nuts. Some specialty stores offer hazelnut flour, which can simplify the process. If you can obtain hazelnut flour, that’s great! Use it as a direct substitute. However, if you can’t find hazelnut flour, you can use almond flour instead, which will result in almond cookies rather than hazelnut ones. Adjust the toppings accordingly with a single almond instead of a single hazelnut. Both variations are delicious, but personally, I prefer the hazelnut version.

Timeless Recipe

Despite the mystery surrounding the “Norwegian” name, what truly matters is the joy and satisfaction that comes from baking and sharing these cookies. Norska Nötkakor: Norwegian Nut Cookies exemplify the warmth and nostalgia associated with cherished family recipes that have been lovingly preserved and passed down. Whether enjoyed during Christmas or any other time of the year, these cookies have stood the test of time.

Print Recipe

5 from 1 vote

Norska Nötkakor: Norwegian Nut Cookies

These cookies have an intense hazelnut flavor. Grinding the hazelnuts yourself might seem like a pain but it is truly so worth it and makes these cookies extra delicious

Ingredients

Hazelnuts

• 70-100 g whole hazelnuts for decoration
• 130-140 g whole hazelnuts for grinding

Cookies

• 125 g nut flour
• 125 g butter
• 150 g sugar
• 180 g flour
• 2 egg yolks
• 2 egg whites

Instructions

Hazelnuts

• If you have a nut grinder, grind the 130g of hazelnuts to a flour-like consistency. My grinder tends to “eat” about 5g-10g of hazelnuts. You need a total of 125g of ground hazelnut “flour”.

Cookies

• Preheat your oven to 190°C/375°F.
• In a bowl, combine 125g of butter, 150g of sugar, and 125g of nut flour. Mix the ingredients together.
• Add the 2 egg yolks to the mixture and thoroughly combine everything.
• Gradually add 180g of flour to the bowl and mix until a shaggy dough forms. Ensure there are no dry spots in the dough.
• Transfer the dough onto a countertop and knead it together until it becomes smooth and there are no dry spots. If you’re using a stand mixer, you can skip this step and use a paddle attachment on a slow speed until the dough comes together.
• Divide the dough into two equal halves and roll each piece into a log about an inch thick. Cut the logs into equal-sized pieces. While it’s not necessary, you can weigh each piece to ensure they’re the same size. Roll each piece into a ball.
• Prepare a sheet tray lined with parchment paper. Take the reserved hazelnuts and the 2 egg whites. Place the cookie balls on the tray, leaving a little space between them as they don’t spread much during baking. Dip a hazelnut in the egg white and press it into the center of each cookie ball. The egg white helps the hazelnut adhere to the cookie.
• Bake the cookies in the preheated oven at 190°C/375°F until they turn golden brown.
• Let cool then eat and enjoy!

Video

Notes

If you don’t have a nut grinder and can’t find hazelnut flour, you can substitute it with almond flour. Note that a food processor won’t yield good results for making nut flour.

If your hazelnuts have skins, lightly toast them. Pour the hot hazelnuts onto a clean dish towel and rub vigorously to remove the skins. Separate the skinless hazelnuts and set them aside for later use. For any stubborn ones, you can try rubbing them with your hands, but if the skin doesn’t come off, set them aside for other purposes.