Ingredients (yields about 40 cookies):
- 4 large eggs
- 2 tbsp oil
- 2 tbsp water
- Pinch of salt
- 3 cups (420 g) flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1½ cups (300 g) sugar
- 200 g peeled hazelnuts (or other nuts)
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Instructions:
- Preheat oven to 150°C (300°F) on convection setting. Line a baking sheet with parchment paper.
- In a bowl, whisk eggs well. Add oil, water, and salt; mix.
- In a stand mixer with paddle attachment, combine flour, cocoa, baking powder, and sugar. Mix. Add egg mixture and mix until sticky dough forms. Add nuts and mix until evenly distributed.
- Lightly flour your work surface. With floured hands, transfer dough to the surface and shape into a large loaf (or smaller logs for smaller cookies). Place on the baking sheet.
- Bake for about 30 minutes, until firm and lightly browned on top. Let cool slightly, then freeze for 1 hour to ease slicing.
- Preheat oven again to 150°C. Line one or two baking sheets with parchment paper.
- Remove dough from freezer, slice into 1 cm thick slices, and lay flat on baking sheet. Reduce oven temperature to 130°C (265°F) and bake for about 30 minutes until completely crisp. Let cool and serve.
Prep time: About 20 minutes (excluding baking and cooling)
Difficulty: Easy to moderate
Storage: Up to 2 weeks in an airtight container