The keto hazelnut cookies are delicious biscuits whose origin is in the Asturian town of Salas. Besides being very tasty, hazelnut cookies are some of the healthiest gluten-free cookies. They are, therefore, an excellent alternative for people who cannot take this protein.
As you might expect, there is a curious story behind the peculiar name of this candy, created in “Professor’s House”, an Asturian restaurant run by a former music teacher. In this place, these delicious hazelnut cookies. Some of the regulars in the establishment were emigrants who had gone to the Americas and had already returned to their hometowns by the time the First World War had finished. One of them once used the Latin American phrase “give me one of those fucks” to request one of those excellent pasta dishes. This is how healthy hazelnut cookies acquired their intriguing name, which they have retained over the years.
With only three ingredients, gluten-free hazelnut cookies that are incredibly rich and crispy can be made in a few simple steps. They can last a few days if maintained in an airtight box, but I don’t think they do because they’re worn out.
- 250g ground hazelnut
- 130g of white sugar.
- 90g egg white
HOW TO MAKE KETO HAZELNUT COOKIES
250 grams of ground hazelnuts and 130 grams of white sugar are blended.
Before adding 90 grams of egg white, thoroughly combine.
The dough is complete when all of the egg white has been incorporated with the other ingredients and there are no more dried hazelnuts or sugar to add. Using rising and falling heat, the oven should be warmed to 180 °C.
Create 10 dough balls with an ice cream scoop. Bake for 20 minutes, or until we begin to notice the edges browning.
Allow the cookies to cool for a further five minutes on a wire rack after removing them from the oven.
We serve them with the tastiest dipping sauce once they have cooled.
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