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🍽️ Crunchy Hazelnut Cookies

197 kcal · 30 min · 4 servings

Ingredients

• 120 g soft butter
• 60 g raw cane sugar
• 80 g hazelnut kernels
• 140 g spelt flour Type 1050
• 1 pinch salt
• 0.5 tsp cinnamon
• 50 g dark chocolate (cocoa content at least 70%)

Instructions

1. 1. Beat the butter and sugar with an electric mixer until the mixture is fluffy and airy.
2. 2. Finely chop the hazelnuts.
3. 3. Set aside two tablespoons of the chopped nuts for later decoration.
4. 4. Mix the remaining hazelnuts, flour, a pinch of salt, and cinnamon into the butter mixture until everything is well combined.
5. 5. Shape the dough into an elongated roll.
6. 6. Wrap this roll in plastic wrap.
7. 7. Place the roll in the refrigerator for 30 minutes to firm up.
8. 8. Cut the dough roll into 12 slices, each about 1 centimeter thick.
9. 9. Line a baking sheet with baking paper.
10. 10. Place the slices with some space between them on the prepared baking sheet.
11. 11. Preheat the oven to 180 degrees Celsius conventional heat (160 degrees Celsius fan-forced or gas level 2 to 3).
12. 12. Bake the cookies for 12 to 14 minutes.
13. 13. Remove the cookies from the oven.
14. 14. Let them cool completely.
15. 15. Fill a pot with some water and heat it until it is hot, but not boiling.
16. 16. Place a bowl with the chocolate over the pot, so that it is over the hot, but not boiling water.
17. 17. Melt the chocolate in this bowl.
18. 18. Drizzle the cooled hazelnut cookies with the melted chocolate.
19. 19. Sprinkle the previously set aside hazelnut kernels over the cookies.

Nutrition per serving

• kcal: 197
• Protein: 3 g · Fett/Fat: 14 g · Carbs: 15 g