1. Take the spreadable fat out of the fridge and let it come to room temperature. In a bowl, beat the spreadable fat together with sugar and salt using a hand mixer with the whisk attachment until fluffy.
2. Add the hazelnuts, cinnamon, and flour, and knead everything well. Shape the dough into rolls (approx. 3 cm diameter) on a lightly floured surface, wrap in cling film, and place in the fridge for about 2 hours.
3. Preheat the oven to 175 °C (top/bottom heat). Then slice the rolls into approx. 1 cm thick discs, place them on baking sheets lined with baking paper, and bake for approx. 15–20 minutes.
4. Take the cookies out of the oven and sprinkle with raw cane sugar while still warm. Let cool and serve. Enjoy!
Nutrition per serving
kcal: 563
Protein: 10 g · Fett/Fat: 33 g · Carbs: 63 g
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