Hazelnut and Oat Polvorones

Here are the ingredients you need for this recipe

• 200g gluten-free oat flour
• 100g skinless roasted hazelnuts
• 6/7 tablespoons date syrup
• 100g light butter, melted
• 1 tsp ground cinnamon

Method

1. 1Preheat the oven and toast the flour at about 160ºC, spreading it over a parchment-lined baking sheet and keeping a close eye so it doesn't burn (stir it occasionally with a wooden spoon).
2. 2Meanwhile, grind the hazelnuts. I do this in my food processor.
3. 3Once the flour is lightly toasted and cooled, transfer it to a bowl along with the rest of the ingredients.
4. 4Knead the mixture thoroughly by hand until everything comes together nicely.
5. 5Shape it into a ball, then roll it into a thick cylinder.
6. 6Wrap it in cling film and chill in the fridge for 1 hour to let the dough rest.
7. 7Once chilled, remove the film, slice into rounds about 1.5cm thick, and arrange them on a parchment-lined baking sheet.
8. 8Bake at 180ºC for about 15-20 minutes (watch them closely so they don't scorch).
9. 9Once cooled, you can dust them with milk powder.
10. 10Done! Time to enjoy our hazelnut and oat polvorones.

Extras

1. 1You can use almonds instead of hazelnuts, or even walnuts or cashews.
2. 2You can flavor them with cocoa, lemon zest, orange zest, or aniseed.
3. 3You can use another sweetener or add a few more spoonfuls of date syrup (I personally don't like things overly sweet).