Rye and hazelnut cookies

Name: Rye and hazelnut cookies
Ingredients: 230 g rye flour; 5 g baking powder; 3 medium eggs; 50 ml oil; 100 g honey or maple syrup; 40 g sugar; 5 ml vanilla extract; 1 teaspoon grated orange zest or 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 50 g toasted hazelnuts

Dessert - Rye and hazelnut cookies by Cornelia M. - Recipia

Rye and hazelnut cookies are baked with honey or maple syrup, and the toasted hazelnuts stay crunchy in the dough. After two stints in the fridge, they’re easy to shape and come out with lightly browned edges and a softer middle. I used maple syrup instead of honey, and when it comes to rye flour, I look for a fine grind. Prep: 15 minutes. Cook: 17 minutes. Rest: 60 minutes. Total time: 92 minutes. Servings: 16. Approximately 134 kcal and 3 g protein per serving.

Ingredients

230 g rye flour
5 g baking powder
3 medium eggs
50 ml oil
100 g honey or maple syrup
40 g sugar
5 ml vanilla extract
1 teaspoon grated orange zest or 1/2 teaspoon cinnamon
1/4 teaspoon salt
50 g toasted hazelnuts

Preparation

1. Mix the rye flour with the baking powder. 2. Beat the eggs, then stir in the oil, honey or maple syrup, sugar, vanilla, orange zest or cinnamon, and salt. 3. Add the flour mixture and toasted hazelnuts. Mix until you have a smooth dough, then refrigerate for 30 minutes. 4. Shape into balls and put them back in the fridge for 30 minutes. 5. Bake in a preheated oven at 180°C for 15-17 minutes, until lightly browned around the edges.

Notes

Keep the cookies in an airtight container; the dough can be made a day ahead and kept in the fridge. Coarsely chopped hazelnuts remain more visible, while finely chopped ones blend into the dough. Small balls bake faster, so check them from the 15-minute mark. They go well with black tea alongside plain homemade biscuits. For a different version, use 50 g chopped walnuts instead of hazelnuts; the cookies contain gluten, eggs, and hazelnuts.