Hazelnut cookies

Ingredients

• 100 g pastry flour (or all-purpose flour)
• 40 g blanched hazelnuts (for the hazelnut paste)
• 50 g sugar
• 12 g cornstarch
• 30 ml plant-based milk
• 1 g vanilla extract
• 3 g baking powder

Missing an ingredient?

• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of baking powder

Instructions

1. Grind the hazelnuts in a blender on high speed for 3-5 minutes: first they chop, then they turn sandy and finally they become a runny paste. This is your hazelnut paste.
2. Preheat the oven to 190°C (375°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
3. Beat the hazelnut paste with the sugar: it won't be thick like creamed vegan butter, but rather runny.
4. Add the cornstarch and vanilla and keep beating.
5. In another bowl, mix the flour with the baking powder.
6. Add the flour and plant-based milk to the hazelnut mixture and mix well, without overworking it.
7. If the dough is too soft, add 1-2 more tablespoons of flour.
8. Transfer the dough to a lightly floured surface and roll it out to about 4 mm thick.
9. Cut out the cookies with a cookie cutter or mold and place them on the baking sheet, spaced apart. You can reroll the scraps (with little flour, or the dough gets tough).
10. Bake at 190°C (375°F) on the middle rack for 10-12 minutes, until the edges start to brown.
11. Let them cool completely on a wire rack.

Nutrition facts

Approximate, per serving (about 20 g). Calculated with data from USDA FoodData Central.