Hazelnut & Chocolate Cookies
May 2022
Forgive the two sugar replacements but after many trials using natural sweeteners as well as artificial ones, we worked out that this combination gives a pleasant sweetness without an obvious aftertaste and the perfect crunch to the cookies. (Dates and honey made the cookies soft.) We have used small quantities of stevia, which can taste bitter, but when combined with erythritol it gives a pleasant, sweet taste and mitigates the cooling sensation of erythritol.
Ingredients - Serves 12
Makes 12
50g (1¾oz) whole blanched hazelnuts
50g (1¾oz) ground almonds
25g (1oz) butter
20g (¾oz) erythritol
10g (¼oz) stevia
½ teaspoon baking powder
1 egg
2 teaspoons vanilla extract
20g (¾oz) dark chocolate (85% cocoa solids), roughly chopped
Preheat the oven to 190°C/170°C fan/375°F/gas mark 5 and line a baking tray with baking parchment.
Scatter the hazelnuts over the prepared tray and toast for 8–10 minutes or until golden brown. Use the parchment to pour them on to a large plate to cool. Return the parchment to the tray and set aside.
Use a sharp knife or a food processor to roughly chop the cooled hazelnuts and pour into a mixing bowl. Add the remaining ingredients and stir together with a large metal spoon until well combined.
Divide the mixture into 12 balls and use a dessertspoon to spoon heaped mounds on to the lined tray, spaced about 4cm (1½in) apart.
Bake the cookies for 10 minutes or until lightly golden. Remove from the oven and leave to cool on a wire rack before serving. They can be stored in an airtight container for up to a week or frozen for up to 3 months after cooking.
