2 baking trays / time: approx. 50 mins
100g Hamlitsch organic hempseed flour
100g ground hazelnuts
100g softened butter
1 pinch salt
400g baking chocolate
Preparation: Knead the flour, ground nuts, sugar, salt, butter and egg to a dough. Form the dough into small balls, press them flat and lay them on the baking tray lined with baking paper. Bake at 170°C for 13 mins. Meanwhile heat the cream to boiling point in a pot then remove it from the heat source. Chop the baking chocolate into small pieces and stir it into the cream until it is melted. Let the cookies cool down. When the topping has cooled enough to be piped, fill it into a piping bag and pipe it onto the cookies in a decorative pattern. Top with one whole hazelnut. Store the cookies in a cool place.