Corn and hazelnut cookies
These delicious, healthy, tasty, and gluten-free cookies are perfect for a nutritious breakfast or a snack for sports activities.
Prepare the dough
Prepare the dough for the corn and hazelnut cookies: mix the flour, the butter, the sugar, the yolks, and the grated lemon zest, using an electric mixer. Blend for a moment, until you get a crumbly paste.
Knead the dough
Put the crumbly paste on the pastry board, and quickly knead it with your hands, in order to obtain a smooth compound. Using a rolling pin, roll out the dough until you obtain a sheet with a thickness of 0,2 inches.
Prepare the hazelnuts
Chop the hazelnuts using a knife or a meat pounder, and put the hazelnuts crumbles on the pastry sheet. Gently roll the rolling pin, so that the hazelnuts pin to the dough.
Put in fridge or freezer
Put the pastry sheet in the fridge and let it rest for 30 minutes. If you want to save time, put the sheet in the freezer for 15 minutes.
Bake the cookies
Once it's ready, cut it into disks with a diameter of 2-3 inches. You can use a pastry ring or a glass. Line a baking tray with baking paper and place on it the cookies, well-spaced. Bake in pre-heated oven at 360°F for 15 minutes. Then remove them from the oven, let cool, and serve.
