Hazelnut Macaroon Cookies – “Nöttoppar”
These Hazelnut Macaroons (not to mix up with French Macarons) are delicious, chewy, perfectly nutty, and best enjoyed with a good friend (or alone).
- Yield: 15 cookies 1x
Ingredients
Scale
- 60g / 2,1 oz assorted nuts of choice, preferably roasted or more nut flour
- 80g / 2,8 oz hazelnut flour
- 120g / 4,2 oz pitted dates (I peeled the skin of mine for looks)
- 30g / 2,1 oz oat flour
- 1 tsp baking soda
- A hearty pinch of salt
- A splash of vanilla essence
- 15 roasted hazelnuts, one for each cookie
Instructions
- Preheat the oven to 150ºC / 300ºF and prepare a cookie tray.
- In a food processor, process the nuts and hazelnut flour to a more or less fine flour. Add the rest ingredients and process until you get a nice dough that should be moist and keep it shape when pressed.
- Divide the dough into 15 balls and place out on the prepared cookie tray. Slightly flatten the top of the ball and press a hazelnut into each. Bake for 13-16 minutes or until golden.
Keywords: Hazelnut macaroon cookies, vegan, healthy, gluten free, date sweetened, without oil, easy, nöttoppar
Find it online: https://hannaekelund.com/hazelnut-macaroons-nottoppar/