Name: Hazelnut cocoa biscuits
Prep time: 12 min
Cook time: 2 h
Total time: 1 h
Ingredients: 180 g gluten free flour; 90 g sugar; 60 g vegan margarine; 75 g hazelnuts, roughly chopped; 2 tbs oil; 2 tbs water; 1 tbsp baking powder; 1/2 tsp vanilla essence; 1 tbsp cocoa powder

Hazelnut cocoa biscuits. In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until melted and smooth. Generously drizzle melted chocolate over cookies. In addition, these gluten free hazelnut cookies are made with dry roasted hazelnuts, cocoa powder, cassava flour and sweetened with dates. Recipe by CookiePuss. this recipe is easy, cheap and doesn't require special tools. it's perfect for the person who doesn't like their sweets TOO sweet. these cookies are on the mild side. i also like to make small batches of cookies, so this recipe is great for just a few friends..

An easy not-too-sweet hazelnut and chocolate biscuit recipe that uses cocoa powder. The biscuit dough can be easily cut into shapes, such as stars or Christmas trees or hearts. Dust with icing sugar before serving for a more festive look. You can have Hazelnut cocoa biscuits using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Hazelnut cocoa biscuits

It's 180 g of gluten free flour.
You need 90 g of sugar.
Prepare 60 g of vegan margarine.
You need 75 g of hazelnuts, roughly chopped.
You need 2 tbs of oil.
Prepare 2 tbs of water.
It's 1 tbsp of baking powder.
It's 1/2 tsp of vanilla essence.
You need 1 tbsp of cocoa powder.

Lightly grease (or line with parchment) two baking sheets. In a bowl of a stand mixer beat the egg whites to a soft peak stage, then gradually add the icing sugar and continue beating for a few minutes. The mixture will resemble a soft runny. Sift flour, cocoa and salt (if using) into mixture.

Hazelnut cocoa biscuits step by step

Preheat oven to 180C. Using fingertips, rub in butter and flour. Add all other ingredients and stir well to combine..
Roll spoonfuls of mixing in your hands and flatten into a lined baking tray, allowing room for minimal spreading..
Cook for 10-15 minutes until golden. Cool on the tray then enjoy. Keeps for several days in an airtight container..

Mix the flour, baking powder, cocoa powder and sift into the butter mixture. Mix in the ground hazelnuts and chocolate. Don't overbake to keep them from being dry. Then transfer the cookies to wire racks to cool completely. The Low-Carb Chocolate Hazelnut Shortbread Cookies.