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Eggless Hazelnut Cookies
Check out my eggless hazelnut cookies!
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12 cookies
Calories per serving 147 kcal
Ingredients
- 3 oz hazelnuts (85 g)
- 3,5 oz plain flour (100 g)
- 3,5 oz unsalted butter (100 g), cold and diced
- 2,5 oz brown sugar (70 g)
- ½ tsp baking powder
- 2 tbsp whole milk
- salt
Instructions
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Add the hazelnuts to a blender.
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Pulse into a fine crumble. Keep 2 tablespoons of this crumble aside for garnish later. Then add the brown sugar.
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Pulse and add the diced cold butter also.
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Pulse into a coarse and sticky mixture. Add the plain flour and baking powder. Season with a little pinch of salt.
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Pulse again until the hazelnut cookie dough comes together. It shouldn't stick to your hands but only be wet and smooth.
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Remove it from the blender (no need to knead it) and divide the dough up into even pieces. I ended up making 12 cookies.
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Roll the dough into small balls and put them on a baking tray lined with a sheet of baking paper. Press them down a little using a spoon, fork, meat mallet (I used a cork).
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Now brush the top of the cookies with the milk.
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Sprinkle with the hazelnut crumble you put aside in the beginning of this recipe.
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Bake them in a preheated oven at 356°F (180°C) for 15 to 20 minutes until cooked through. Remove them from the hot oven and let the eggless hazelnut cookies cool down fully.
