INGREDIENTS
250 g stone-ground soft wheat flour, 250 g brown sugar, 120 g butter, 120 g hazelnuts (already peeled and, if you want, roasted), a pinch of salt, 80 pre-cooked lentils (boiled with a little salt), 1 whole egg, half a bag of vanilla baking powder (natural).
PROCEDURE
Work the butter with the sugar until you get a soft and fluffy cream. Add the egg and knead the dough again for 1 minute with a pinch of salt. Add the flour (sieved, so as not to form lumps) and the vanilla yeast. Coarsely chop the hazelnuts and lentils. Knead the dough for 1-2 minutes and let it rest for 30 minutes. If you don't have molds you can make balls as big as a walnut and flatten them slightly... with this dose you will get about 70 cookies. Set the oven to 180 degrees and place the cookies to be baked on the plate, spaced slightly from
each other.Attention... cook the cookies 10 minutes... no more!!!!!!!!
Let them cool before removing them from the plate and... bon appetit!.