Toast the hazelnuts in a non-stick pan stirring continuously until they become golden brown. Put the hazelnuts in a food grinder when they are still warm and grind them until you obtain a thin flour.
In a big bowl whip the egg with the Muscovado sugar till well mixed and frothy.
Add the sunflower oil, the tablespoon of chestnut honey, the cinnamon powder and a pinch of salt. Stir well.
Add the hazelnut flour in the mixture and then sift the other two flours little by little, stirring with a wooden spoon.
Stir well until the mixture hardens, then knead by hand until you obtain a compact and elastic ball. If it is too soft or sticky add a little bit more flour.
Let the dough rest for 30 minutes in the fridge, wrapping it with a plastic wrap.
Place the dough on a lightly floured work surface and start to roll it quickly, turning it often to prevent it from sticking to the surface, until it gets to about 5 mm thick.
Cut the cookies by using a cookie-cutter and put them in the baking tray, leaving some space between one cookie and the other.
Make some little holes along the edge of the cookies using a toothpick.
Bake the cookies in the oven for about 10-15 minutes at 150 C° until they become golden brown.
Let them cool out of the oven.
Enjoy
Recipe by The Freaky Table at https://www.zairazarotti.com/spelt-hazelnut-biscuits/