December 6, 2019
Hazelnut Crackle Cookies
Delicate, aromatic cookies that melt in your mouth. Perfect for all hazelnut lovers.
INGREDIENTS
- 100 g butter (cold)
- 100 g erythritol with stevia, Live & Love
- 2 teaspoons BIO cocoa, Live & Love
- 90 g defatted almond flour, Live & Love
- 40 g ground hazelnuts
- 2 egg yolks (reserve the whites)
- 2 whole eggs
- Contents of 1/2 vanilla pod or vanilla extract
- 1 teaspoon cream of tartar (baking powder)
For decoration:
- 2 egg whites
- 4 tablespoons ground hazelnuts
METHOD
Place all ingredients for the dough in a food processor or mix with a mixer until combined. Shape into walnut-sized balls with slightly damp hands. Roll them in egg white and ground hazelnuts. Place on a baking tray lined with parchment paper. Flatten slightly before baking (easiest with a wooden spatula).
Bake at 160°C for 15 minutes. They will be slightly soft when baked (as they should be) and firm up as they cool.
Enjoy baking!
MY TIPS
- Hazelnuts can also be substituted with walnuts or almonds.
- Instead of defatted almond flour, defatted sunflower or hazelnut flour can be used.
- If erythritol with stevia is replaced with regular erythritol, the amount of sweetener should be adjusted or increased accordingly. Erythritol with stevia is about 25% sweeter than regular erythritol. Live & love erythritol with stevia does not bake and does not leave a “cool” aftertaste, which may not be the case with regular erythritol from other brands.
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