Galletas de avellana

Ya llegaron las galletas. Resistir no ha sido fácil. La masa la preparé el viernes, las galletas ayer y hoy hemos podido disfrutarlas. Estas galletas sin ningún tipo de mantequilla o margarina, ni leche, están preparadas con aceite de avellana y huevo. Una parte de su composición es harina completa de espelta que tiene menos gluten y más fibra. La verdad es que están deliciosas y son muy fáciles de hacer, lo único es que hay que tener paciencia y saber esperar para disfrutarlas.

Hazelnut cookies

Here they are the cookies. Resist to them has not been so easy. I prepared the dough on Friday, the cookies yesterday and today we could enjoy them. These cookies without butter, margarine neither milk, are made with hazelnut oil and eggs. A part of its ingredients is complete flour spelt that means less gluten and more fibers. The truth is that they are delicious and very easy to do, the only thing is you have to be patient and learn to wait to enjoy them.

hazelnut cookis

hazelnut cookies

Hazelnut cookies

eggs and hazelnuts

eggs and hazelnuts

eggs and hazelnuts

cookies hazelnut

hazelnut cookies

hazelnut cookies

guisantes silvestres

La receta

Ingredientes:

    160 gr de harina fina para repostería
    140 gr de harina completa de espelta
    140 gr de azúcar de caña
    75 gr de avellanas molidas
    2 huevos
    1 cuch. café de levadura química
    1 cuch. café de bicarbonato sódico
    1 cuch. café de vainilla en polvo
    1 cuch. postre de melaza
    3 cuch. soperas de aceite de avellana
    2 onzas de chocolate bio negro
    unas avellanas tostadas peladas para decorar
    azúcar glas para decorar

Ver la receta en LibredeLacteos.com

Recuerda que las galletas están más buenas si las comas al día siguiente de haberlas preparado.

The recipe

Ingredients:

    160 gr of fine flour for baking
    140 g of whole flour spelt
    140 gr of sugar cane
    75 g ground hazelnuts
    2 eggs
    1 tea sp. baking powder coffee
    1 tea sp. sodium bicarbonate coffee
    1 tea sp. vanilla coffee powder
    1 dessert sp. molasses dessert
    3 Tbsp. hazelnut oil
    2 parts of a black bio chocolate bar
    a peeled roasted hazelnuts for garnish
    icing sugar to decorate

Directions:

  1. In a large bowl, mix the cake flour with whole meal spelt, ground hazelnuts, baking powder, baking powder and vanilla.
  2. Beat the eggs, add molasses, hazelnut oil, sugar and mix as best as possible. Incorporate it into the flour mixture, stir and knead until dough thin and compact till does not stick to your hands.
  3. Make a sort of ball with the dough, wrap in plastic for food and store it in the fridge for 12 to 24 hours.
  4. Passed the time, when you decide to prepare the cookies, start by preheating the oven to 200ºC.
  5. Roll out the dough between two sheets of baking paper with the help of the rolling pin. The dough should be well extended and as thin as possible (about 5 mm thick). With the aid of a circular mold circles cut dough leaving a distance of 1 cm approx. between them. Removing cut, knead again and make more circles. With the amount of this recipe you can make two trays of cookies, about 24 pieces.
  6. In the cookies that will have a hazelnut ornaments, it should be placed before baking.
  7. Lower oven at 180 °C and bake 15 minutes.
  8. Let cool the cookies completely before start any decoration.
  9. Decorate with icing sugar or melted chocolate.

 
Remember that cookies are even better if you eat them the next day you prepare them.


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