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145 g Oat flakes
115 g Hazelnuts
60 g Icing sugar
40 g Wheat flour
4 g Baking powder
15 ml Hazelnut oil
1 tsp. Gingerbread spice
1 Pinch of Salt
Toast Hazelnuts for 3-4 minutes in a pan. Add baking powder and sugar, mix it. Add oat flakes. Mix it once again until homogeneous.
Add Gingerbread spice, pinch of salt, wheat flour and baking powder. Mix it all carefully. Add eggs and hazelnut oil. Mix it until smooth.
Place the dough in the fridge for 30 Minutes.
After that roll out the dough – ca. 3 mm thickness. Cut out with Halloween cookie cutters.
Preheat the oven to 180 °C. Bake the cookies for 10 minutes.
Tip: Spread one teaspoon of jam on the whole cookies and sandwich a cookie without jam on top. Repeat with all.(Same as Linzer cookies.)