I love working with nuts and when it comes to baking my favorite is hazelnuts because they are rich source of mono-and polyunsaturated fats and contains good amount of omega-6 and omega-9 fatty acid. These cookies are best savoured at tea time and what better than a classic recipe of hazelnut cookies which are light on the palate and light on the stomach.
210g all-purpose flour
80g ground hazelnut
200g unsalted butter, soft and diced
60g brown sugar or icing sugar
200g chocolate for dipping (optional)
Pre-heat the oven to 180C.
In a bowl, mix with your hand all the ingredients to form a smooth paste.
Let it rest covered in a cool place (not the fridge) for 30 minutes to one hour.
Butter two baking trays or lime them with baking paper.
Roll down the dough on a lightly floured work surface and cut out cookies.
Bake for 10 to 12 minutes or until golden.
Remove carefully from oven (they will be still soft) on to a cooling rack.
Melt chocolate on double boiler and then dip the half the cookie in it.