Recipe type: sweet, cookies
(for about 15-20 cookies)
  • 200 g finely ground hazelnut
  • 100 g spelt flour
  • 100 g cake flour
  • 100 g Muscovado sugar
  • 50 ml sunflower organic oil
  • 1 egg
  • 1 tbs chestnut honey
  • 1 tsp cinnamon powder
  • 1 pinch of salt
  1. Preheat the oven at 150 C°.
  2. Cover the baking tray with some parchment paper.
  3. 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.
  4. In a big bowl whip the egg with the Muscovado sugar till well mixed and frothy.
  5. Add the sunflower oil, the tablespoon of chestnut honey, the cinnamon powder and a pinch of salt. Stir well.
  6. Add the hazelnut flour in the mixture and then sift the other two flours little by little, stirring with a wooden spoon.
  7. 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.
  8. Let the dough rest for 30 minutes in the fridge, wrapping it with a plastic wrap.
  9. 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.
  10. Cut the cookies by using a cookie-cutter and put them in the baking tray, leaving some space between one cookie and the other.
  11. Make some little holes along the edge of the cookies using a toothpick.
  12. Bake the cookies in the oven for about 10-15 minutes at 150 C° until they become golden brown.
  13. Let them cool out of the oven.
  14. Enjoy
Recipe by The Freaky Table at https://www.zairazarotti.com/spelt-hazelnut-biscuits/