These cookies take inspiration from buttery shortbread. They come together in minutes, taste sublime, and pack in a good amount of fiber thanks to the whole wheat pastry flour, the hazelnuts, and even the chocolate!
Ingredients
- 3/4 cup pastry flour
- 3/4 cup whole wheat pastry flour
- 1/2 cup confectioner’s sugar
- 1/4 teaspoon sea salt
- 1/2 cup extra virgin olive oil
- 2 ounces bittersweet chocolate, coarsely chopped
- 2 ounces roasted and skinned hazelnuts, coarsely chopped
Directions
Step 1
Preheat your oven to 350°F. In a large bowl, whisk together the flours, sugar, and salt. Add the olive oil, chocolate, and hazelnuts, and mix with your hands to form a dough.
Step 2
Transfer the dough to a piece of parchment paper about 13 inches by 18 inches and pat it down to flatten it a bit. Top with another piece of parchment and roll out the dough to roughly a 10-inch square. Pop it in the fridge for about 20 minutes to firm up slightly.
Step 3
Discard the top piece of parchment and use a serrated knife to cut the dough into 20 cookies. Carefully separate the cookies (use a small offset spatula if needed), putting about an inch of space between them.
Step 4
Slide the parchment with the cookies onto a large cookie sheet. Bake for 25 minutes, rotating the cookie sheet halfway through. Let the cookies cool to room temperature before eating.
Yields 20 cookies