I got this picture and recipe from Daily Candy, but I thought it looked so delish. I am going to try to make them gluten-free style.
Hazelnut and Black Pepper Cookies
Makes about twenty
Ingredients
¾ c. whole hazelnuts
1 2/3 c. whole wheat flour
2/3 c. rolled spelt
1 tsp. baking soda
Pinch of salt
¼ tsp. fresh ground black pepper
½ c. plus 2 tbsp. butter, chilled and finely diced
2 tbsp. rose, orange, or plain water
1. Toast the hazelnuts in a dry skillet until fragrant. Let cool and chop roughly.
2. Combine hazelnuts with the rest of the dry ingredients, from flour to pepper, in a medium-size mixing bowl. Stir with a wooden spoon until blended.
3. Add diced butter and rub it into the dry ingredients with your fingers (or a wire pastry blender) until the mixture resembles coarse meal.
4. Add rose water (or orange or plain) and stir until the dough comes together enough that you can gather it in two balls. (If 2 tbsp. is not enough, add more water, little by little, until the dough reaches the desired consistency.)
