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Pecan Hazelnut Meltaway Cookies

Yield: 19 cookies

Author Maryanne Cabrera


  • 1/2 cup (55 grams) pecans, lightly toasted
  • 1/2 cup (70 grams) hazelnuts, lightly toasted
  • 1 cup (130 grams) all-purpose flour
  • 1/4 cup (52 grams) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 1/2 cup (115 grams) unsalted butter, room temperature
  • 1/2 cup powdered sugar


  1. Combine pecans, hazelnuts, flour, sugar, cinnamon, and salt in a food process. Pulse until nuts are roughly ground. Add softened butter and continue to process until dough forms.

  2. Remove dough from food process and flatten into a disk. Cover with plastic wrap or place in an airtight container. Let chill in the fridge for one hour (up to overnight).

  3. Preheat oven to 350° F. Portion chill dough into one tablespoon balls. Roll in powdered sugar and place on a parchment lined baking sheet, spacing cookies about 2 inches apart. Bake for 10-12 minutes until the tops of cookies are cracked. Allow to cool in baking sheet for 3 minutes before transferring to wire rack to cool completely. If desired, roll warm cookies in additional powdered sugar before serving. 

Recipe Notes

  • Lightly toast nuts in a 350° F oven for 8-10 minutes until fragrant. Allow to cool before adding to food processor.
  • Cookies keep in an airtight container for up to 5 days.