from my orchid kitchen

For those who love coffee and enjoy hazelnuts, these crispy cookies are a suggestion to try sided by a hot drink.

The ingredients 

• Egg - will bind all the other ingredients of these cookies.
• Butter - is the main source of fat and contributes to the crunchy texture of cookies.
• Coconut sugar - any type of sugar can be used, but coconut sugar or brown sugar gives it a caramel-like flavor that pairs very well with the flavors of hazelnut, cinnamon, and coffee.
• Hazelnut flour - although not in much quantity, its flavor will be the main one along with that of coffee. To obtain hazelnut flour, just ground the 50 g of hazelnut finely in a food processor (with or without skin, and it may or may not be lightly toasted previously).
• Wheat flour and baking powder - are ingredients that give body and some volume to the cookies. Wheat flour can be replaced by spelt flour or else a mix of gluten-free flours.
• Cinnamon - is another aroma that complements these cookies along with coffee and hazelnut.
• Coffee - if you want you can use only 1/2 teaspoon to make the coffee taste less intense, or alternatively use a soluble mixture similar to coffee.

How to do

• You start by bringing the butter and the egg at room temperature. If necessary, soften the butter a little more, but without melting it completely.
• Beat the butter together with the sugar until it is completely dissolved. Then add the whole egg, wrapping well.
• Separately in a bowl, mix the wheat and hazelnut flours along with the baking powder.
• To these add soluble coffee and ground cinnamon.
• Gradually, the previous mixture of flours with the moist ingredients is involved until everything is well bound and homogeneous.
• A ball of dough is molded and then flattened and covered with a little cling film.
• So we can extend it later, it must be placed in the refrigerator for at least 20 minutes.
• The dough is then removed from the cold and placed between 2 sheets of parchment paper to facilitate the sliding of the dough roll, stretching it until we get about 3 to 4 mm thick.
• Using a cookie cutter/mold or other utensils you have, cut the cookies. The leftovers are added again, stretching the dough again and cutting until it runs out.
• Carefully place the cookies on a greased tray or lined with parchment paper.
• Place them in the oven at 180ºC for about 15 minutes or until it starts to brown.

Hazelnut, cinnamon and coffee cookies recipe

Ingredients

1 egg
80 gr of butter
50 gr of coconut sugar
50 gr of hazelnut flour
150 gr of all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon of instant coffee
1/2 teaspoon of baking powder

1. Beat the butter with the sugar.
2. Add the egg, wrapping well.
3. In a bowl, mix the flour with the hazelnut flour, the baking powder, the cinnamon, and the coffee.
4. This mixture of dry ingredients is added to the mixture of egg, butter, and sugar and wrapped until is well bound.
5. A flattened dough disk is formed, covered with cling film, and placed in the refrigerator for at least 20 minutes.
6. After that time, the dough is placed between 2 sheets of parchment paper and spread with the dough roller until it reaches about 3 mm in thickness.
7. With a cookie cutter or a cup, the cookies are cut and then placed on a greased tray or lined with parchment paper.
8. Bake at 180ºC for about 15 minutes.