I love simple cookies without “chi-chi”. I like them best when they are made with a few, high quality ingredients with a great flavour. Like these slightly sweet cookies with nutty hazelnut flavour which is enhanced by the aroma of Einkorn flour.
The recipe yields a huge amount of dough, but formed to a roll and wrapped in parchment paper it can be stored for some days in the fridge or some month in the freezer. The slicing and baking of the cookies is then done in some minutes.
Hazelnut cookies with Einkorn
yields about 160 cookies
- 100g Einkorn, freshly milled
- 400g flour Type 550
- 250g grounded hazelnuts
- 125g sugar
- 5g Salt
- 275g soft Butter
- 150g cream
- 1 Egg
Mix both flours, hazelnuts, sugar, salt and butter until a crumbly mass is formed. Now add cream and egg and knead to a soft dough.
Place the dough for 30 min the fridge so that the dough will firm up. Now divide the dough in four parts and form each part into a log of 20 cm. Wrap in parchment paper (or cling film). Cool for at least 3 hours (better overnight) in the fridge or freeze for later.
Now cut the logs into slices of 0.5 cm and place on a paper-lined baking tray.
Bake at 180°C for about 10 –15 min.