Hazelnut Pinwheel Cookies

I wanted to make this dough into spritz cookies, but unfortunately my cookie press broke in the process and wouldn’t press cookies any more. So I made pinwheels instead!


These cookies are imbued with a sweet and mellow hazelnut flavor – I added a little bit of cocoa powder just for the color effect. The texture is crispy and sandy, very nice with a cup of Earl Grey tea.

The Cookie Dough (makes about 50 cookies):

  • 1 and 1/2 dl vegan margarine, at room temperature
  • 1,2 dl sugar
  • 1 tablespoon potato starch mixed with 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 3 and 1/2 dl wheat flour
  • 1/2 dl spelt flour
  • 1 dl finely ground hazelnuts
  • 1/2 teaspoon baking powder
  • 1/3 teaspoon salt
  • 1/2 tablespoon dark cocoa powder for the darker brown dough
  • 1/2 tablespoon ground hazelnut and a pinch of turmeric for the lighter brown dough

I creamed together the sugar and the margarine until the mixture was fluffy and white. Then I added the potato starch-water -mixture and the vanilla extract in the bowl, and whisked them in with the margarine.

I mixed the flours, hazelnut, baking powder, and salt in another bowl, and then combined the two mixes with a wooden fork until combined. Now, I divided the dough in two, and added the cocoa powder in the other half, and a little bit more hazelnut and a pinch of turmeric in the other. Now, I had two different colors of cookie dough.

At this point, I stuffed half of each dough in my cookie press only to break it while pressing the first cookie. Since the dough I’d stuffed in the cookie press was already mixed, I had to make it into regular flat cookies, but I rolled them in ground hazelnut to give them some extra appeal. I baked the first batch for 7 minutes in 200 degrees Celsius.

The rest of the two doughs I used for pinwheels. I flattened them to form two rectangular disks of the same size, about 1/2 cm thick each. I placed the disks one upon the other, and then rolled them along the longer edge to form a nice little log. Now, I sliced 1/2 cm thick cookies out of the dough with a sharp knife, placed them on a baking sheet covered with parchment paper, and baked the cookies for 6 minutes in 200 degrees Celsius.

The cookies shouldn’t brown too much underneath – they are quite soft straight out of the oven, but will crisp up while cooling.



  1. Shvetha
    Posted March 4, 2008 at 17:35 | Permalink

    The pinwheels look very pretty! Recipe looks simple- tempts to be tried!

  2. Posted March 4, 2008 at 22:20 | Permalink

    so pretty!~

  3. Posted March 5, 2008 at 12:04 | Permalink

    I love hazelnuts so much. Your cookies look beautiful, I added the recipe to my to do list.

  4. Anni
    Posted March 5, 2008 at 12:23 | Permalink

    Thanks to you all for your sweet comments! I’m already thinking about variations with different colors and flavors.

  5. Kit
    Posted December 21, 2010 at 00:16 | Permalink

    I don’t understand how much sugar to use. There’s a comma between the 1 and 2. What does that mean?

  6. Anni
    Posted December 21, 2010 at 09:38 | Permalink

    Kit- here in Finland we use a comma as a decimal point, I don’t know where you come from but if it’s the US, you might write 1.2 maybe. Anyway, it’s one and one fifth, if that makes it clearer.

  7. Posted September 26, 2013 at 12:31 | Permalink

    The pinwheels looks really nice and also delicious.thank you

One Trackback

  1. By About Us « hotcakesbakery on November 29, 2010 at 00:11

    […] http://tofufortwo.net/2008/03/04/hazelnut-pinwheel-cookies/ […]

Post a Comment

Your email is never shared. Required fields are marked *