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 200°C/180°C fan/400°F/Gas6.
In a large bowl, whisk together the butter and sugar until it looks a moussy mixture
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.
Turn down the oven to 160°C/140°C fan/320°F/Gas3 and bake them for 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.