Valrhona Einkorn, Hazelnut & Azélia Cookies Recipe
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Easy
These beautifully textured biscuits use einkorn flour (spelt grain) and finely ground hazelnuts to create a shortbread. Either enjoy this shortbread as it is, or move to the next step and combine the broken up shortbread with melted butter, milk chocolate chips, oats and chopped hazelnuts to form 'no-bake' cookies in the fridge. This recipe was created by Valrhona.
Ingredients for the Basic Shortbread Serves: 15
- 70g butter
- 70g brown sugar
- 70g finely ground hazelnuts
- 70g einkorn flour
Ingredients for the Cookie Dough
- 250g basic shortbread (see above)
- 180g Azélia 45% chocolate
- 20g melted butter
- 120g toasted rolled oats
- 80g chopped roasted hazelnuts
- 1 vanilla pod
Method for the Basic Shortbread
- Mix the brown sugar, ground hazelnuts and flour.
- Add the cold butter until a ball of dough forms. Form small pieces and bake at 160°C for 14 minutes. Leave to cool
© Speciality Cooking Supplies Limited 2024
Method for the Cookie Dough
- Mix all the cookie dough ingredients together. Form cookies of approx. 45g on a baking tray, without compressing them too much, and leave them in the fridge to set.
© Speciality Cooking Supplies Limited 2024
