The cookies with 100% hazelnut cream have an intense hazelnut flavor thanks to the cream and a crumbly outside and slightly soft inside.
A rustic soul given by the buckwheat.
Extra virgin olive oil makes them light but fragrant, while the chocolate chips add an irresistible touch.
Perfect for breakfast, with tea or as a healthy snack for young and old.
If you love cookies and cakes with nuts, check out these recipes below:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 17 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 146.26 (Kcal)
- Carbohydrates 13.32 (g) of which sugars 3.63 (g)
- Proteins 3.20 (g)
- Fat 9.37 (g) of which saturated 0.76 (g)of which unsaturated 0.35 (g)
- Fibers 1.53 (g)
- Sodium 30.97 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg
- 5.1 oz hazelnut cream (100% single ingredient)
- 3 tbsp brown sugar
- 4 tbsp extra virgin olive oil
- 1 tsp baking powder
- 9 tbsp rice flour
- 1 cup buckwheat flour
- 1 tbsp egg white (if you're using a large egg it's not needed)
- 1 pinch salt
- 2 tbsp chocolate chips
- 1 tbsp water (only if needed)
Tools
- 1 Bowl
- 1 Fork
- 1 Baking tray
- 1 Mat silicone
- 1 Scale
Steps
Mix the egg with the sugar in a bowl until you get a smooth mixture.
Add the hazelnut cream and the extra virgin olive oil, mixing well.
Incorporate the sifted flours with the baking powder and salt.
Add the chocolate chips and mix: the dough will be soft but workable, and if it seems too crumbly, add a little water (10/15g).
Form small balls, place them on a baking tray with parchment paper or silicone mat and flatten them slightly.
Bake in a fan oven at 350°F for 14-15 minutes.
Let them cool: when hot they are soft and super crumbly, cooling makes them perfect.
Do you know the lady’s kisses made with butter and hazelnut shortcrust pastry? Well, these cookies remind you a lot of them, try them.
Storage of cookies with 100% hazelnut cream
The cookies are kept at room temperature.
Put them completely cold in an airtight container (tin or glass).
Keep them in a cool and dry place, away from heat sources and light.
They keep well for 4–5 days.
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