Hazelnut & Chocolate Cookies
These cookies are those that I like to bake over and over again, because they are amazing. Crunchy, delicate and super tasty. I often wrap them in beautiful packages and give them as a gift to family and friends. Another thing that I usually do is to make the dough, cut it and freeze it, so if there are unplanned visits at home, I just have to bake them and… surprise! freshly homemade cookies to leave them speechless, hehe. They are very easy to make and what I love about these cookies is that they are not too sweet.
They are made with spelt flour, an old grain that is related to wheat, but has a lower gluten content, so it is more beneficial to the digestive system. It could perfectly be replaced by oatmeal, which is a great source of soluble fiber that will help regulate your bowel function, in addition to reducing cholesterol and keeping you full for hours. In this recipe, I like to use butter, but you could use coconut oil too, I always choose organic butter, and although many demonize butter, it is a very rich source of vitamin A (necessary for sight and skin) , and vitamin D (essential to absorb calcium). Nuts such as hazelnuts are full of proteins that can help your body repair and also maintain a healthy immune system.
Do you need more reasons to get yourself into the kitchen to bake them?
- 50 grams whole spelt flour
- 60 grams muscovado sugar or panela
- 80 grams organic butter
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 75 grams toasted hazelnut chopped into thick pieces
- 50 grams dark chocolate 75% (or cacao nibs) chopped
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Sift the flour in a bowl.
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Place the butter in the bowl and whisk together with the sugar at low medium speed, until creamy, 1-2 minutes.
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Add the egg and vanilla, beat until mixed. Reduce speed and dry ingredients in three additions and chopped chocolate.
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Separate the dough in half and shape each half of elongated sausages. Cover with film and press both ends with the hand towards the center to tighten the dough. Chill prepared dough for at least 3 hours.
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Remove the cold dough and cut the cookies to a thickness of 1 centimeter. Place each cookie a couple of centimeters away on a baking sheet. Bake until the biscuits are lightly browned, about 18-20 minutes. Transfer the cookies to a grid to cool completely.
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Keep them in an airtight container for a week.