I wanted to share the modified recipe here. It came out really well for me.

1 1/4 cup whole hazelnuts, soaked
1/2 cup buckwheat flour
1/2 cup tapioca starch
1/4 teaspoon ground cinnamon
1/4 teaspoon baking powder
1 large egg
1/4 cup erythritol* (not healthy, try chicolin/stevia mix)
1 tablespoon vegetable glycerin (try Yacon syrup for a more natural, less allergenic option)
2 tablespoons ghee
1 teaspoon vanilla extract

cookie sheet
parchment paper
food processor
hand beater

Preheat oven to 350F. Line a baking sheet with parchment paper.

Ground 1 cup of soaked then dried hazelnuts in a food processor to a fine texture, but not to a paste.

Combine ground hazelnuts with the whole hazelnuts, buckwheat flour, tapioca starch, cinnamon and baking powder.

Beat egg in a separate bowl until foaming.

With beater running add erythritol, vegetable glycerin, ghee and vanilla extract. Beat each ingredient in thoroughly before adding the next.

Slowly pour wet mixture while stirring dry mixture with a spatula to form a stiff dough.

Moisten hands and shape dough into loaf on baking sheet.

Bake for about 20 minutes until browned on the outside.

Let cool completely, then slice into 1/2 inch pieces. Arrange pieces so that they are standing straight up and not touching and put back in oven for about 10-15min. Cool completely (if you can!)

Makes about 12 pieces

I decided to start a recipe blog about my adventures in sugar free cooking. It's pretty new, and I'm still working out the bugs, but it's finally up and running. Check it out at justsayingno.com

Joi

This message has been edited. Last edited by: Tarilee,

By the way, the hazelnuts should be soaked AND dried. Forgot to add that.

Joi

These look great. By the way, what is erythritol ? Do you know where I can buy that?

Mary

Hi Mary and all,

Erythritol is best avoided. We've discussed it on the forums before if you want to do a search on it in the Diet section.

Joi,

When you say you dry the hazelnuts, do you mean that you dehydrate them?

And when you say, "arrange them so they are standing straight up, I don't quite understand."
Could you say that another way so I can be sure what you mean? Thanks!!!!

Looks like a recipe with lots of potential!

Tarilee

Yes, I do mean dehydrate them.
After cutting into slices, most will lay the cookie flat, on the lighter wide side where you made a fresh cut. You'll want to keep the cookie upright instead.

Hope this make a little more since.

I want to chime in on Erythritol.
I have been using it in my baking, since it's the only thing that will come as close to sugar that I'm willing to use.

Yes, it is usually fermented from corn, but I use the Wholesome Sweeteners brand, which is fermented from cane sugar and organic. It's drawback is that it's very expensive!

All other sugar alcohols causes gastric distress and laxative effects, except for Eryth if you keep it in "moderation" (I hate using that word because it's so vague!). If you have too much, you will have a laxative effect. I personally like that kind of built in "had enough" system.

I made this recipe with almond flour, sliced almonds and stevia (1/2 tsp) and it was WONDERFUL.

Thanks so much for posting this.

Mary