AuthorJeanThese cookies resemble the texture of shortbread, with a nice hazelnut flavor. The chocolate compliments the cookie nicely, but may be omitted.
Add hazelnuts, flours, Swerve, and salt to food processor and process until nuts are finely ground.
Add butter and vanilla and process until mixture comes together.
Drop cookies onto cookie sheet lined with parchment or silpat.
Bake cookies at 350° F for about 15 minutes, or until golden brown. Let cookies cool on baking sheets.
Heat small saucepan over low heat. Add cacao butter shavings to pan and melt. Remove from heat, add cacao powder and salt and whisk until combined. Add powdered Swerve and whisk until thoroughly combined.
I found chilling the cookies in the freezer for about 15 minutes helped the chocolate harden faster, rather than soak into the cookie.
When cookies are chilled, drizzle chocolate over the top.
Preheat oven to 350° F.
Ingredients
Directions
Add hazelnuts, flours, Swerve, and salt to food processor and process until nuts are finely ground.
Add butter and vanilla and process until mixture comes together.
Drop cookies onto cookie sheet lined with parchment or silpat.
Bake cookies at 350° F for about 15 minutes, or until golden brown. Let cookies cool on baking sheets.
Heat small saucepan over low heat. Add cacao butter shavings to pan and melt. Remove from heat, add cacao powder and salt and whisk until combined. Add powdered Swerve and whisk until thoroughly combined.
I found chilling the cookies in the freezer for about 15 minutes helped the chocolate harden faster, rather than soak into the cookie.
When cookies are chilled, drizzle chocolate over the top.
Preheat oven to 350° F.