This recipe for soft cookies made with hazelnut flour, which is free of gluten, is topped with flaky sea salt and drizzled with chocolate.
It's a straightforward and straightforward dish.
They have an excellent balance of salty and sweet flavors, as well as crunchy and chewy textures.
The finishing touch of flaky sea salt, which is sprinkled on top just before serving, is the one ingredient that elevates them to a whole new level.
It gives the cookie a nice crunch, which creates a tactile contrast with the biscuit's softness.
Simply said, it is made from ground-up hazelnuts, and it is a gluten-free alternative to wheat flour that may be used in baking.
Since chocolate and nuts are almost always a good combination, I thought that drizzling them together would be a good idea; however, you could instead create gluten-free chocolate chip cookies by including the chocolate chips directly into the cookie batter.
Butter, sugar, and vanilla extract are creamed together, then the egg is added and the mixture is mixed until it is smooth.
To make the hazelnut flour, combine the hazelnut flour, baking soda, and salt in a separate basin.
To make the cookie dough, combine the dry components with the liquid ones.
Form the dough into little balls and set them on the baking sheet that has been prepared.
After carefully pressing them into discs, melt them in the microwave until it is simple to drizzle; drizzle it over the cookies and sprinkle some flaky sea salt over them.
Hazelnut cookies
The handmade hazelnut butter in these cookies gives them a rich taste that is best enhanced with a little drizzle of milk chocolate.
These cookies are soft and chewy.
If you would rather not temper the chocolate, you may instead give it a rough chop and mix it into the completed dough.
Adjust the oven rack to the middle position and heat the oven.
A food processor may be used to ground hazelnuts into a creamy paste.
Set aside a stand mixer dish with a paddle attachment and combine the hazelnut paste with the other ingredients.
Then raise the speed to medium and beat for 5 minutes, or until light and fluffy.
Continue beating until the egg is completely incorporated into the mixture.
The dough should be firm when it's mixed at a low speed with all the flour added at once.
Do not add the chocolate at this time if it has not been tempered.
Take a 2-tablespoon amount of the Dough and shape it into a ball.
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