• 1 room temperature egg
• 75g hazelnut meal
• 1 tbsp tapioca flour
• 50g coconut oil, melted
• 20g organic grass fed butter, melted (if you do not tolerate dairy, use coconut oil)
• 50g hazelnuts
• Zest 1 lemon
• Juice 1 lemon
• 1 tsp nutmeg
• 1/2 tsp vanilla powder
• Pinch baking powder

Method

• Pre-heat the oven to 180 degrees.
• Set around 20 whole hazelnuts to one side and place the rest in a sandwich bag
• With a wooden spoon smash the hazelnuts in the sandwich bag in to pieces
• Add the dry ingredients to a bowl and combine well
• Add the egg, lemon juice, melted coconut oil and butter to the dry ingredients and mix until smooth, place in the fridge for 5 minutes.
• Line an oven proof dish with baking paper and lightly grease with oil or butter
• Remove the cookie mixture from the fridge and carefully pour this in to a sandwich bag
• Use scissors to cut a small opening at one corner of the sandwich bag, this will create a piping bag
• Pipe small blobs of the cookie mixer on to the baking paper
• Press a whole hazelnut in to top of each of these blobs
• Place in the oven for 10-15 minutes or until golden (keep a close eye on the time, they can go very dry if you leave them too long)
• Remove from the oven, allow to cool and serve immediately, or store in the fridge for 4-5 days.

Top tip: These are a great healthy alternative to get the kiddies involved in – piping and hazelnut placing fun for the whole family ;).