Christmas Hazelnut Cookies with Wholesome “Nutella” offer a nutritious twist on the classic Linzer cookies. Embracing the festive spirit shouldn’t come at the expense of our well-being. Thankfully, there are healthier alternatives that not only prioritize our health but also delight our taste buds.
Whether you are a coffee or tea person, these Christmas Hazelnut Cookies are just what you need to go with your cup. Especially, if you are a chocolate and hazelnut lover like I am and so is my older daughter. This is why I have so many hazelnut dessert recipes on my blog. And if you are one as well, you may visit my DESSERTS page to see for yourself. Last year I made very similar cookies, only I used whole grain spelt and totally different cookie cutter. I made only slight adjustments to the recipe and they are both equally delicious, however, these are gluten-free.
I worked in the past with Bob’s Red Mill Gluten Free Mix while making desserts, such as FRENCH MINI APPLE TARTS for example and I was highly satisfied. Nevertheless, at this time I have used Anita’s Organic Gluten Free Mix which works equally well. Although, I don’t have a problem with gluten, creating gluten-free desserts is important to me.
I know there is many of you who prefer or absolutely need gluten-free options. Besides, white wheat flour is absolutely unhealthy. Luckily, there is a wide range of Ancient grains available, for example, whole grain spelt that I am a big fan of. Nevertheless, whole-grain flour is not always appropriate for pastries.
Anyway, I will continue experimenting and if you have an experience to share, I would love to read it. Thank you for visiting and I wish you a wonderful Holidays.
CHRISTMAS HAZELNUT COOKIES
- Food processor
- baking sheet
- parchment paper,
- Rolling Pin
- cookie cutters
- piping bag
- 1 ½ cup gluten free all purpose mix I use Red Bob’s mill or Anita’s Organic Mill
- 1 cup roasted hazelnuts finely ground
- 1/4 cup roasted hazelnuts roughly ground to sprinkle on top
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup cooled vegan butter I use Earth Balance
- 1/4 cup Maple syrup
- ¼ cup arrow root powder
- 2 tbsp Ice cold water you may add more if needed
- CHOCOLATE LAYER
- 40 gr dark chocolate I am using Lindt 90%
- 3 tbsp Maple syrup sifted
- 4 tbsp canned coconut cream only the thick part
- Melt the chocolate in a double boiler above steam. with cream and maple syrup. Whisk until smooth.
- WHOLESOME NUTTELA Get the RECIPE HERE
- Place all the ingredients except water and maple syrup into a food processor and start pressing the pulse button.
- Continue full speed until it looks like breadcrumbs.
- Add 1 tbs ice cold water and blend again. Add 1tbsp maple syrup and blend again. Keep adding water and maple syrup and continue blending, until the dough forms a ball. Be careful, not to add too much water.
- Remove the dough and shape a ball. Wrap into a plastic warp and palce into a refrigerator of 30min.
- Line your baking sheet with parchment paper and add flour on your working surface to prevent dough from sticking.
- Take the ball and gently make it little bit flat. Start rolling slowly, yet powerfully. You may apply plastic wrap on top of the dough to help you to make it easier to work with.
- Keep rolling until you achieve a thickness about 5mm/0.18inch. Don’t worry about the edges, just cut them off and place them into a bowl.
- Preheat the oven to 350°F /180°C.
- Gently insert your cookie cutter on the edge of the dough, remove the edge and slide spatula underneath the cookie. Pull out gently, remove the cookie cutter and place on the baking sheet. Repeat until you have it all done.
- Bake for 10min.
- When ready, carefully transfer to a cookie rack and let it cool down for 15min.
- Apply about 2tsp of nutella in the centre of each cookie and gently press down.
- You will have lots of edge leftovers, so combine them by using plastic wrap by pressing them into a ball and repeating the process. You may add 1 or 2 tsp of water and even 2tsp of butter.
- When ready, attach about 2mm tip to your piping bag and fill with chocolate.
- Begin creating a circle in the middle of the cookie by creating a spiral from the center while moving outwards. Repeat until all cookies are done, then sprinkle with crushed hazelnuts.
- Carefully transfer cookies to a tray lined with parchment paper and place into a refrigerator for 2 hours.