Hazelnut Cookies

Ingredients

• 120 g softened butter
• 60 g raw cane sugar
• 80 g hazelnut kernels
• 140 g spelt flour type 1050
• 1 pinch salt
• 0.5 tsp cinnamon
• 50 g dark chocolate (cocoa content min. 70%)

Instructions

1. 1.

   Beat butter and sugar together with a hand mixer until fluffy. Chop the hazelnuts; set aside 2 tbsp for garnish. Combine hazelnuts, flour, salt, and cinnamon with the butter mixture and mix.

2. 2.

   Shape the dough into an elongated log and chill wrapped in the refrigerator for 30 minutes.

3. 3.

   Cut the dough log into 12 slices about 1 cm wide and place the dough slices with a little space on a baking sheet lined with parchment paper. Bake in a preheated oven at 180 °C (160 °C convection; Gas: Level 2–3) for 12–14 minutes. Then let cool.

4. 4.

   Melt the chocolate over a hot water bath. Drizzle the hazelnut cookies with chocolate and sprinkle with the reserved hazelnuts.