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Vegan hazelnut cookies

updated

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Ingredients for 1 servings:

  • 75 g flour
  • 50 g hazelnuts, ground
  • 30 g sugar
  • 3 tbsp soy flour + 7 tbsp water or egg substitute powder according to instructions
  • 2 tsp, crushed cream of tartar
  • 2 tsp cinnamon powder
  • 1 pinch of salt
  • 25 g margarine, vegan
  • Hazelnuts, roasted chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

without egg, milk or other animal products

Combine all ingredients except the chopped hazelnuts in a bowl. Knead the dough thoroughly. If it’s too sticky, add a little more flour. Roll out the dough on a floured surface to about 2 mm thick and cut out shapes using a round cutter. Sprinkle each cookie with chopped hazelnuts. Press the nuts in firmly. Bake at 180 degrees Celsius (convection oven) for about 10 minutes. The cookies shouldn’t overcook.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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