Spiced gluten-free Hazelnut Cookies
Level: Easy
Preparation time: 20 minutes + rest
Cooking time: 15 Minutes
Portions: 4 People
Ingredients
Ingredients for the Gluten-Free Shortcrust Pastry
- 250 g fine rice flour
- 110 g millet flour (or sorghum flour)
- 110 g potato starch
- 2 g xanthan gum
- 140 g cold butter
- 120 g powdered sugar
- 1 egg
- 1 egg yolk
- 1 pinch of nutmeg
- 1 pinch of ground cloves
- 1 pinch of cinnamon
- 1 teaspoon freshly grated ginger (or ground ginger)
- 1 pinch of salt
- 80 g toasted hazelnuts
Ingredients for the Filling
- Babbi Home Bakery gluten-free wild strawberry sauce
- Babbi Cremadelizia Nocciola Suprema gluten-free
- Powdered sugar for dusting
Preparation
- Place the hazelnuts in a food processor, add 2-3 tablespoons of powdered sugar from the total amount, and blend until a fine powder forms. If necessary, add more powdered sugar to help the process.
- Mix the flour blend ingredients and measure out 260 g.
- In a food processor, combine 260 g of the flour mixture, the ground hazelnuts, the remaining powdered sugar, the cold cubed butter, and the spices. Blend briefly until the butter incorporates into the flour.
- Add the egg yolk and the egg, then blend for a few seconds until the dough starts coming together.
- Transfer the dough to a work surface and knead briefly until smooth. Flatten it, wrap in plastic wrap, and let it rest in the fridge for at least 1 hour, ideally 2 hours, or overnight.
- Dust a work surface with fine rice flour and roll out the cold dough to about 2-3 mm thick. Cut out cookies using your preferred cutter and place them on a baking tray lined with parchment paper.
- Cut a hole in the center of half of the cookies. Re-knead and roll out any dough scraps, repeating the process until all the dough is used.
- Chill the trays in the fridge for 60 minutes or in the freezer for 30 minutes.
- Bake in a fan oven at 180°C for 14 minutes.
- Let the cookies cool completely before filling them with Babbi Home Bakery Wild Strawberry Sauce or Babbi Cremadelizia Nocciola Suprema gluten-free and sandwiching them together.
- Dust with powdered sugar and store in the fridge.
Ingredients
Ingredients for the Gluten-Free Shortcrust Pastry
- 250 g fine rice flour
- 110 g millet flour (or sorghum flour)
- 110 g potato starch
- 2 g xanthan gum
- 140 g cold butter
- 120 g powdered sugar
- 1 egg
- 1 egg yolk
- 1 pinch of nutmeg
- 1 pinch of ground cloves
- 1 pinch of cinnamon
- 1 teaspoon freshly grated ginger (or ground ginger)
- 1 pinch of salt
- 80 g toasted hazelnuts
Ingredients for the Filling
- Babbi Home Bakery gluten-free wild strawberry sauce
- Babbi Cremadelizia Nocciola Suprema gluten-free
- Powdered sugar for dusting
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