Hazelnut and olive oil

An overdue post.

I made these, in an attempt to start making a dent in that huge allotment of hazelnut flour I have on my hands. (You can’t even tell that I used any. The gallon ziplock bag in which it is stored is still full and taking up a large portion of my freezer space.)

But, these cookies (biscuits?) are divine. Crisp, with a perfect salty-sweetness.

The recipe is from Pastry Studio.

I found the dough to be a bit fussy at times (both when patting it into the rectangular shape and when cutting it), but I think it was just my impatience with it and wanting the cookies NOW. (So, remember, be tender, loving and patient with the dough, shape it well, and let it sit in the freezer for at least 2 hours, per the instructions. It’s worth it.)




One Comment Add yours

  1. Love love love, yum yum yum!

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