In June I have purchased this beautiful cover cook book called, “Gluten-Free Baking”, by Phil Vickery.
I went straight from the Chapters store into the Bulk store to buy the ingredients, and started experimenting with the recipes. Some I liked and some I didn’t. Here is the recipe for the Hazelnut Cookies. Pretty good!
Roasted Hazelnut Cookies
1 cup rice flour
1/2 cup arrowroot flour
1/2 tspn. baking powder
1/2 tspn. ground nutmeg
1/2 tspn. pumpkin pie spice
2 tbspn. coconut oil
3 tbspn. coconut sugar
3/4 roasted hazelnuts, roughly chopped
Preheat the oven to 350F. Line two baking sheet a with parchment paper.
In a medium bowl, combine the flour, arrowroot flour, baking powder, nutmeg, and pumpkin pie spice, then mix together well. Add the softened butter, coconut sugar, and hazelnuts, and mix.
Spoon the mixture onto the baking sheets and flatten with a wet finger, bake for 10 minutes.
Roasting the Hazelnuts in the Oven
Preheat the oven to 350F. Spread the whole hazelnuts, in a single layer over a baking tray.
Roast for 10 mins. To remove hazelnut’s skin, place it in a clean towel and gently rub together.