Nutrition Facts
4 servings
4
Gluten-Free Chocolate Hazelnut Cookies Recipe
Very crumbly cookies that melt in your mouth, with a flavor loved by both children and adults, and gluten-free! The recipe makes about thirty cookies.
Ingredients
140 Whole grain rice flour
60 Cattail flour (in organic grocery stores)
1 Light cane sugar
100 Churned butter
2 Egg yolk
70 Milk chocolate
30 Caramelized hazelnuts
¼ Vanilla pods
Directions
1
Prepare all the ingredients. For the butter: cut it into small rectangles on a plate and microwave it for 20 seconds to soften it. For the chocolate and nuts: place the amount of each ingredient successively in a zip-top bag, seal it tightly, and roughly crush it with a hammer or rolling pin.
2
In the food processor, first add the sugar with the vanilla pods and the egg yolks, then blend for 10 seconds. Next, add the flours and blend again for 10 seconds. Finally, add the butter and blend until you obtain chunks of shortcrust pastry that detach from the bowl.
3
Transfer the dough to a mixing bowl and pour the chocolate and chopped nuts on top.
4
With floured hands, knead the dough (but not for too long) to incorporate the chocolate and hazelnuts.
5
On a clean work surface or a baking mat, divide the dough into two to form 2 logs. NOTE: the dough is very crumbly! With floured hands, first form a ball, then gently tap the center to flatten it with your palm, and then tap the edges on the right and left inward with your palms as well. Next, rotate the ball a quarter turn and repeat the tapping (center then edges), then turn again and continue this way until you achieve a uniform log.
6
Then wrap the two sausages tightly in plastic wrap and place them in the refrigerator for at least 1 hour. It is entirely possible to prepare them in advance, for example in the morning for cooking in the evening, or in the evening for cooking the next day.
7
Preheat the oven to 190°C with a fan and prepare a baking sheet lined with parchment paper. Take the first log out of the fridge, remove the wrap, and cut it into slices about 5mm to 1cm thick using a floured sharp knife. Do the same with the second log, then place the cookies on the baking sheet and bake.
8
To finish, bake for 15 to 20 minutes depending on your oven's performance. The edges of the cookies should be lightly colored. Once out of the oven, carefully place them on a cooling rack using a flat spatula (be careful, they are crumbly). Once cooled, they will keep in an airtight metal container.
Ingredients
Ingredients
140 Whole grain rice flour
60 Cattail flour (in organic grocery stores)
1 Light cane sugar
100 Churned butter
2 Egg yolk
70 Milk chocolate
30 Caramelized hazelnuts
¼ Vanilla pods
Directions
Directions
1
Prepare all the ingredients. For the butter: cut it into small rectangles on a plate and microwave it for 20 seconds to soften it. For the chocolate and nuts: place the amount of each ingredient successively in a zip-top bag, seal it tightly, and roughly crush it with a hammer or rolling pin.
2
In the food processor, first add the sugar with the vanilla pods and the egg yolks, then blend for 10 seconds. Next, add the flours and blend again for 10 seconds. Finally, add the butter and blend until you obtain chunks of shortcrust pastry that detach from the bowl.
3
Transfer the dough to a mixing bowl and pour the chocolate and chopped nuts on top.
4
With floured hands, knead the dough (but not for too long) to incorporate the chocolate and hazelnuts.
5
On a clean work surface or a baking mat, divide the dough into two to form 2 logs. NOTE: the dough is very crumbly! With floured hands, first form a ball, then gently tap the center to flatten it with your palm, and then tap the edges on the right and left inward with your palms as well. Next, rotate the ball a quarter turn and repeat the tapping (center then edges), then turn again and continue this way until you achieve a uniform log.
6
Then wrap the two sausages tightly in plastic wrap and place them in the refrigerator for at least 1 hour. It is entirely possible to prepare them in advance, for example in the morning for cooking in the evening, or in the evening for cooking the next day.
7
Preheat the oven to 190°C with a fan and prepare a baking sheet lined with parchment paper. Take the first log out of the fridge, remove the wrap, and cut it into slices about 5mm to 1cm thick using a floured sharp knife. Do the same with the second log, then place the cookies on the baking sheet and bake.
8
To finish, bake for 15 to 20 minutes depending on your oven's performance. The edges of the cookies should be lightly colored. Once out of the oven, carefully place them on a cooling rack using a flat spatula (be careful, they are crumbly). Once cooled, they will keep in an airtight metal container.
Notes
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