Hazelnut shortbread cookies
READY IN 60 minutes MAKES 20 large biscuits
½ cup hazelnuts ⅓ cup whole raw almonds (or other nut) 1 cup flour – high protein bread flour is good to prevent crumbling ⅛ cup mesquite powder ¼ tsp raw green stevia powder Pinch salt 110g unsalted butter, roughly chopped 1 large egg
Place hazelnuts, almonds, flour, mesquite, stevia and salt into a food processor and process until the nuts are ground and the ingredients are re well mixed. Add the butter and process until il the h mix i resembles breadcrumbs. Add the egg and process until just mixed in – do not overmix. Tip the mixture into a large bowl or onto a lightly floured surface and knead until a dough forms. Shape into a ball, wrap with plastic wrap and refrigerate for 1 hour. Preheat the oven to 180°C and line a baking tray with baking paper. Roll out the dough on a lightly floured bench until it’s 5mm thick. Use a 7cm-round cookie cutter and place cookies on a baking tray. Bake for 15-18 minutes, or until lightly browned. Remove from oven, and cool slightly before transferring to a wire rack to cool completely.