Hazelnut cookies
Servings: 20 cookies
Equipment
- Blender
Ingredients
- 100 g hazelnuts
- 150 g caster sugar
- 20 g cocoa powder
- 1 tbsp maple syrup or honey (25 g)
- 75 ml aquafaba
- 130 g almond flour
Instructions
- Preheat the oven at 150° C / 300 F
- Meanwhile your oven is preheating, place the hazelnuts in a sheet pan and roast them until they'll slightly change color. Take them out from the oven and let them cool
- Peel the cooled hazelnuts rubbing them together and discarding the skin, place them in a blender and blend them finely together with the sugar and cocoa powder
- Add the almond flour and honey to the hazelnut mixture
- Whip the aquafaba with a pinch of salt until it peaks will start to form (it will take about 5 minutes)
- Gently fold the whipped aquafaba into the hazelnut mixture and be care not to overmix!
- With the help of a piping bag, place about 1 tbsp of dough on a sheet pan covered with baking paper leaving abundant space between the biscuits because they will flatten out quite a lot. You might need to bake your cookies into two batches
- Bake your biscuits for 13 minutes if you like them to be a little chewy from the inside or for 15-20 minutes if you like them crunchy
- Let the biscuits cool off completely before moving them into a tin can for storage