115 ml Azada Hazelnut Oil + 1 teaspoon extra
315 grams all purpose flour (or gluten free Mix Pâtisserie – Mix C flour)
200 grams icing sugar
120 grams hazelnuts, roughly chopped
15 grams baking powder
In a large mixing bowl, cream the Azada Hazelnut Oil and icing sugar until pale. Next, add the eggs one at a time and mix in the flour and baking powder using a wooden spoon. Fold in the chopped hazelnuts and refrigerate the mixture for about 1 hour.
Method for baking:
Preheat the oven to 190°C/375°F/gas mark 5. Line two baking trays with greaseproof paper and set aside. When the dough is firm rub the extra Azada Hazelnut Oil onto your hands and roll the dough into a long cylinder, about 2 inches high. Cut the dough crosswise into ¼ inch slices and arrange them onto the baking trays about 1 inch apart. Bake the cookies for about 10-12 minutes until golden and the hazelnut-scent fills your home with the smell of warm, freshly baked cookies.
*Thanks to the hazelnut oil, the cookies stay perfectly scented and flavoursome for up to a week, store in an airtight container to keep them crunchy and crumbly.