I’m not sure where my son-in-law found the original version of these totally lush biscuits [ cookies ] but you don’t need to be on a gluten-free diet to enjoy the slightly gooey macarooniness of them [ it is SO a word ]
100 grams hazelnuts
250 grams icing sugar
150 grams almond meal
1 egg + 1 yolk
Preheat oven to 190C and roast hazelnuts for 8 minutes.
Rub in a clean teatowel to remove skins, and grind in food processor until fine.
Add icing sugar and almond meal. Add the egg and yolk and process until combined.
Roll into a dough sausage, cover in cling wrap and refrigerate for an hour.
Heat oven to 200C
Slice into thin rounds and dust with icing sugar if desired [ we didn’t ]
Cover biscuit tray [ cookie sheet ] with baking paper, spray with oil lightly and bake for 10 minutes.
Cool on tray.
Try not to eat them all in one sitting.