Hazelnut and apricot cookies
Serves
12
People
Prep Time
15
Minutes
Cooking Time
20
Minutes
CUISINE
COURSE
Baking
Method
Two Oven Parchment Flat Trays Degrees And Preheat Baking Your Line With To 180 Large
The And Egg And Mashed And Beat Butter Stir Bined Vanilla Light Until Banana, Fluffy The Until In Sugar
Almonds And The Add Ground Oats In
Stir Add Flour Powder To The And Well Bine Dough, Hazelnuts The In Apricots Then These And And Baking The
Sheets And The 12 Into Them Form The Baking Onto Spoons Discs Dough Scoop Of
Golden Place Bake Onto About For Pletely To Once A To Enough Wire 20 Lightly Rack Until Minutes Handle Cool Cool
Ingredients
100g Butter Of Soft
Of Muscovado Light Sugar 40g
50g Mashed Banana Of
Vanilla 1 Of Tsp
1 Egg, Lightly Beaten
Porridge Oats Of 100g
Almonds Of 25g Ground
Baking Tsp Sieved Of 1 Powder,
Of 100g Flour Spelt
Lightly Of 60g And Chopped Roasted Hazelnuts,
60g Apricots, Chopped Dried Of
Method
Flat And Large Parchment Oven Line Baking Your Two 180 With To Trays Preheat Degrees
The The And Egg Until Bined Stir In Light And Mashed Vanilla Beat And Butter Banana, Fluffy Sugar Until
In Add The Almonds And Oats Ground
Bine To Powder And The These The The Add Stir Then Flour Baking And Well Hazelnuts Apricots Dough, In And
Sheets Of Onto Them Scoop And Dough Discs The The Form 12 Baking Spoons Into
Wire Minutes Pletely Golden To To Lightly Cool Place Bake Onto Cool A About Rack Handle Until 20 For Enough Once