Ingredients

100 g ground hazelnuts

40 g rice flour

40 g buckwheat flour

1/2 teaspoon baking powder

50 g liquid coconut oil

4 tablespoons plant-based milk

70 g coconut blossom sugar

grated orange peel

Topping: 20 hazelnuts

preparation

Preheat the oven to 175 degrees top/bottom heat.

To make the dough, first mix the dry ingredients and then add the liquid ingredients.

Form 20 cookies from the mixture and place them on a baking tray lined with baking paper.

Place the hazelnut kernels in the middle and press the cookie flat.

Bake in the oven for 15 minutes.

Then allow to cool completely and store airtight.