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Hedgehog Cookies

Hedgehog Cookies are small, shape-formed biscuits that combine toasted nuts and buttery dough to create a crunchy exterior with a tender interior. They are shaped into tiny hedgehog figures, featuring a toasted nut topping that adds texture and flavor after baking. The cookies are rustic, charming, and have a satisfying crunch on the outside with a soft, sweet center.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 200 grams unsalted butter softened
  • 100 grams sugar
  • 1 teaspoon vanilla extract
  • 250 grams all-purpose flour
  • 50 grams toasted almonds finely chopped
  • 50 grams chopped toasted nuts for topping

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Cookie cutter or knife for shaping
  • Toaster or oven for toasting nuts

Method
 

  1. Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper.
  2. Place the toasted almonds in a toaster or oven until fragrant and lightly browned, about 5 minutes. Transfer to a chopping board and finely chop.
    200 grams unsalted butter
  3. In a mixing bowl, beat together the softened butter and sugar using a whisk or electric mixer until the mixture is pale and fluffy, approximately 2-3 minutes. Add vanilla extract and mix briefly.
    200 grams unsalted butter
  4. Gradually sift in the flour, mixing on low speed or folding until a cohesive dough forms. Gently fold in the chopped toasted almonds.
    200 grams unsalted butter
  5. Divide the dough into small portions and shape each into a tiny hedgehog or oval shape, about 2 inches long. Place on the prepared baking sheet, leaving space between each.
  6. Top each cookie with a small amount of chopped toasted nuts for added texture and visual appeal. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
    200 grams unsalted butter