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Hazelnut tuile “Kletskop”

A cookie I want to highlight today is a hazelnut tuile in the Netherlands known as a kletskop. I want to highlight it today because the tuile flies under the radar a lot. People always think it’s the stale cookie in a dessert to give it some flair. When in actuality, it can be a crucial part of the dessert or even a beautiful snack.

Hazelnut tuile

A great recipe for a very flat, crispy hazelnut cookie or tuile.
Prep Time5 mins
Cook Time15 mins
Baking time10 mins
Total Time30 mins
Course: Snack
Cuisine: Dutch
Keyword: Cookies, Traditional
Author: The Baking Buckets


  • Oven
  • Baking Tray
  • Mixing Bowl / Mixer with paddle
  • Piping Bag
  • Spatula


  • 28 grams Butter
  • 71 grams Sugar
  • 18 grams Glucose
  • 21 grams Water 21 ml
  • 38 grams Plain flour
  • 1 grams Cinnamon
  • 35 grams Finely crushed hazelnuts


  • Preheat your oven to 220 C / 430 F
  • Put the butter in your mixer and use the paddle to churn your butter extremely soft, do so in a low setting because you do not want the butter to become airy. If your butter is cold begin with using a hair blower or torch blower to warm up your bowl with butter but make sure the butter does not melt.
  • Add the sugar, glucose and the water. Mix (with the paddle) until combined.
  • Add all the flour and cinnamon to the bowl and mix until combined. Stir the finely crushed hazelnuts through the mixtures.
  • Put your mixture in a piping bag and line a baking tray with a silicone mat or line it with baking paper. Pipe the dough on the tray the size of a coin, make sure to allow enough space for it to flow out in the oven.
  • Put the tray in the oven for about 8-10 minutes or until the cookies are flat and caramalized.


Tip: when the cookies come out of the oven you can still ‘shape’ the cookies by laying them on a curved surface for example. Handle with care though as the oven tray and your cookies will be very hot!