• Preparation Time 20 minutes
  • Baking Time 50 minutes
  • Makes about 30 slices
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/2 cup Vegetable Oil
  • 1 tbsp grated lemon zest
  • 1 tsp vanilla extract
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1/3 cup ground hazelnuts
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup coarsely chopped hazelnuts

Serving Size: about 30 slices


Serving Size: about 30 slices

  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Beat first five ingredients together in large mixing bowl with electric mixer until smoothly blended.
  • Combine flour, ground hazelnuts, baking powder and salt in medium mixing bowl.  Add to egg mixture, stirring until blended. Add chopped nuts. Mix well with hands until dough is smooth and holds together.
  • Divide dough in half. Shape each half into a log about 6 inches (15 cm) long. Place on prepared baking sheet about 4 inches (10 cm) apart. Flatten logs to 3 inches (8 cm) wide, leaving top slightly rounded.
  • Bake in preheated oven for 30 minutes or until light golden. Remove from oven. Cool on rack 15 minutes. Transfer to cutting board. Cut into ½ inch (1 cm) thick slices. Arrange on cookie sheet. Return to oven and bake 10 minutes. Turn slices over and bake for 5 to 10 minutes longer or until golden and crisp. When cool, store in airtight container at room temperature for up to 2 weeks.


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