Preparation of Eggless Hazelnut Cookies

• We can prepare these cookies using the Bimby or by hand, using a blender (to blend the hazelnuts) and even a stand mixer if we want.

• WITH BIMBY: Place the toasted hazelnuts with the sugar in the bowl and blend at speed 10 for 5 seconds. Gather everything at the bottom with a spatula and add the flour, butter pieces, vanillin, and a pinch of salt, knead at speed 5 for 10 seconds. Finally, add the milk and finish kneading, speed 5 for 15 seconds. The dough is not homogeneous and tends to break, it is normal for it to be like this.

• WITHOUT BIMBY: Place the toasted hazelnuts with sugar in a blender and grind into powder. Transfer the mixture to a bowl and add the rest of the ingredients. Knead by hand, or using a stand mixer, until you get a fairly homogeneous dough.

• HOW TO SHAPE THE COOKIES: Now, using your hands, form a loaf, wrap it in plastic wrap, and let it rest in the refrigerator for 15 minutes.

• After the time has passed, arrange the hazelnut crumbs on a plate and set aside. Take the dough and with your hands form walnut-sized balls. Roll each ball in the hazelnut crumbs, gently pressing first on one side and then on the other.

• Place the cookies on a baking tray lined with parchment paper; you will get about 40 pieces (it depends on how big you make them). Now bake them in a preheated oven at 340°F (static) for 20 minutes. Once baked, let them cool on the tray because they will be too soft and crumbly to move while still hot.