Hazelnut Cookies

Ingredients

• 200 g soft butter
• 150 g raw cane sugar
• 3 eggs
• 280 g spelt whole‑grain flour
• 170 g ground hazelnuts
• 2 tsp Baking powder
• 3 tbsp cocoa powder
• 0.5 tsp cinnamon
• 120 ml milk
• 2 tbsp powdered sugar made from raw cane sugar
• 1 tsp lemon juice
• 50 g chopped hazelnuts

Instructions

1. 1.

   Beat the butter with a hand mixer until it forms soft peaks. Gradually fold in the sugar. Add the eggs one at a time, beating for 2 minutes after each addition. Combine the flour with the ground hazelnuts, baking powder, cocoa powder and cinnamon; alternate adding this mixture with the milk into the egg batter. The dough should fall from a spoon in a thick stream.

2. 2.

   Whisk the powdered sugar with lemon juice and add enough water to make a thin glaze. Drop teaspoonfuls of dough onto parchment‑lined baking sheets and brush lightly with the glaze. Sprinkle with chopped hazelnuts and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 10–12 minutes. Remove and cool on a wire rack.