When the weather outside is less than inviting, I start baking autumn cookies. Could there be anything more wonderful for cooler evenings? These cookies are made without any flour, so you can be sure that the flavour of the hazelnuts really shines through. They certainly do not disappoint – they are quick to make and taste absolutely delicious.
Makes approximately 20 cookies.
Ingredients for hazelnut and chocolate cookies:
- 175 g toasted and ground hazelnuts*
- 40 g potato starch
- 60 g caster sugar
- 60 g light brown sugar
- 1 teaspoon baking powder (gluten-free, if required)
- 100 g butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 150 g chocolate chips or finely chopped chocolate (for example, half milk chocolate and half dark chocolate)
All ingredients should be at room temperature.
In a bowl, combine the hazelnuts, potato starch, both sugars and the baking powder. Add the melted butter, egg and vanilla extract, then mix with a spoon until thoroughly combined. Stir in the chocolate chips (or chopped chocolate). Leave the mixture to stand for approximately 15 minutes to allow the dough to thicken.
Line a baking tray with baking parchment. Using the dough (it will be soft and sticky), shape walnut-sized balls and place them on the baking tray, leaving 8–10 cm between each one, as they spread considerably during baking.
Bake at 160°C for 12–15 minutes, or until the edges are lightly golden brown. Remove from the oven and allow to cool on the tray for a few minutes. The cookies will be soft at first. Then transfer them to a wire rack to cool completely.
Store the hazelnut and chocolate cookies in an airtight container at room temperature.
* The easiest option is to use ready-ground hazelnuts. Alternatively, weigh out the required amount of whole hazelnuts and toast them in a dry frying pan, stirring frequently to prevent burning. Leave them to cool slightly, then remove the skins by placing the nuts in a clean kitchen towel and rubbing them between your hands. Grind them into a fine flour using a food processor.
Enjoy!
Recipe source: Donna Hay.
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