Chocolate Hazelnut Shortbread
Ingredients:
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1 1/2 cups hazelnut meal(or 6oz of hazelnuts lightly ground into a flour)
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1/4 cup cocoa powder
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1/2 cup coconut oil
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3 tablespoons cane sugar
- 1/2 teaspoon salt
Melt the coconut oil in a microwave or over a stove. In a large bowl, mix together all of the ingredients until emulsified. Spread the dough out on a baking pan lined with parchment paper and freeze until solidified.
Preheat the oven to 325 degrees. Moving quickly, cut out circular sized cookies and put them onto wax paper on a baking tray. Form the excess dough into a ball, press down, and repeat; try not to heat up the dough too much with your hands.
Once the cookies are formed, sprinkle with sea salt(optional) and bake for 10-12 minutes.
[…] If you’re still wondering what to do with almond flour, I wouldn’t be opposed to making chocolate hazelnut shortbread with almond flour in place of the hazelnut flour or substitute some almond flour for whole wheat […]