Perfectly gooey, crumbly and intense in dark chocolate, these toasted hazelnut cookies are addictive with a touch of French fleur de sel salt to add that extra oh-la-la factor while waiting for your chocolate macarons to mature.
Preheat the oven to 180°C/160°C fan/360°F/Gas4.
In a large bowl, whisk together the butter and sugar until it's a creamy, mousse-like mixture
(Optional - If using, dry fry the hazelnuts for about 5 minutes over a high heat until toasted.)
Add all the other ingredients and mix together using a spatula or spoon. If adding the extra toasted hazelnuts, chop them roughly or break them up in a mortar & pestle or crush them in a ziplock bag using a rolling pin.
Line a baking sheet with baking parchment or a silicone mat. Using a dessert spoon or ice cream scoop, form about 10-12 balls well spaced apart. You may need a second baking sheet, depending on the size of yours.
Bake them for 15-17 minutes. Remove and cool on a wire rack.
NUTRITIONAL INFORMATION per 40g serving (makes 12 cookies): 158 Calories; 3g protein; lipids 10g; glucides 14g.
Best eaten on the day but store in a cookie jar and eat within 24 hours so they're at their best.
The optional step of adding the extra toasted hazelnuts perhaps sounds complicated, but it's worth it!
*If you can't find hazelnut flour, finely ground whole hazelnuts or use ground almonds (almond flour)