PureSpelt Hazelnut Cookies
Preliminary time: Chilling: 1-2 hours
Preparation time: approx. 1 hour
Baking or cooking time: approx. 20 minutes
makes approx. 60, 7cm cookie cutters with 3-4 leaves
Dough
300 g PureSpelt half white or dark flour (Ruchmehl)
75 g icing sugar
1 pinch salt
200 g butter, cold, in pieces
2 egg yolks
2 tbsp hazelnut oil
1-2 tbsp milk
Filling
225 g ground hazelnuts, toasted and cooled
125 g icing sugar
2 small egg whites
some water
the zest of half an organic lemon
Decoration
dark chocolate glaze, liquid
approx. 60 peeled and toasted whole hazelnuts
ground hazelnuts, if desired
1
Dough: mix together the flour, icing sugar and salt. Rub in the butter until you get fine crumbs. Add the yolks, hazelnut oil and milk until you get a soft dough. Do not knead. Cover and let chill in the fridge for 30-60 minutes.
2
Filling: mix all ingredients together into a workable dough. From this, form 60 balls, cover and set aside.
3
Forming: Using a bit of flour, roll out the dough to 3mm thick. Cut out the cookies and place a hazelnut ball in the centre of each. Press the leaves together at the top. Chill for 30 minutes.
4
Baking: bake in the middle of an oven preheated to 180 °C convection (200 °C conventional). Remove and let cool.
5
Garnish: dip the hazelnuts in the glaze, sprinkle with some ground hazelnuts, then place on the top of the cookie and let set.
Tips
The cookies keep for about 2-3 weeks in a cookie tin in a cool spot.
Source:
IG Dinkel, Judith Gmür-Stalder
