Valrhona Einkorn, Hazelnut & Azélia Cookies

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.

Valrhona Einkorn, Hazelnut & Azélia Cookies


Ingredients for the Basic Shortbread Serves: 15


Ingredients for the Cookie Dough


Method for the Basic Shortbread

  1.  Mix the brown sugar, ground hazelnuts and flour.
  2. 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

  1. 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



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