In the family of Russian Tea cookies but less sweet. These cookies are fragile when hot; allow to cool completely on the sheets before moving them.
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 cup graham flour, or spelt, or other grain flour
1 cup whole wheat pastry flour
1/2 cup hazelnut meal
2 teaspoons vanilla
1/4 teaspoon salt
1 cup toasted hazelnuts, coarsely chopped
Confectioners sugar, for dusting
1/2 cup sugar
1 cup graham flour, or spelt, or other grain flour
1 cup whole wheat pastry flour
1/2 cup hazelnut meal
2 teaspoons vanilla
1/4 teaspoon salt
1 cup toasted hazelnuts, coarsely chopped
Confectioners sugar, for dusting
Directions
Preheat oven to 300 degrees. Line two baking sheets with parchment paper and set aside.
In the work bowl of stand mixer fitted with paddle attachment, cream the butter and sugar on medium speed until ight, about 2 minutes. Scrape the butter from the sides and bottom, add the flours, hazelnut meal, vanilla, salt, and mix on low until flour in incorporated. Add the hazelnuts, and mix until blended.
Scoop the dough into walnut sized balls (1 inch scoop) and arrange 1 inch apart. Bake for 30 minutes, rotating sheets halfway through, or until cookies are firm and just beginning to brown. Let cool completely on the baking sheets, then dust with confectioners sugar.
