Easy Keto Hazelnut Sandies Food

EASY KETO HAZELNUT FAT BOMBS

Steps:

• Keto Hazelnut Fat Bombs Instructions:
• Mix all of the ingredients in a middle-sized bowl until you get a smooth and chunk-free mass.
• Chill the mass in your freezer for approx. 10-15 minutes until the mass is solid enough to be able to form balls.
• Scoop out a small amount of the mass and roll it in between your hands until you get a small ball.
• Roll the balls in ground hazelnuts for the final touch.
• Chill the balls in your fridge for 30 minutes before enjoying them!
• Enjoy with a cup of coffee or tea!
• Cover with plastic wrap and store in your fridge for up to a week. *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. Thank you for supporting my site! **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

EASY KETO HAZELNUT SANDIES

Steps:

• Preheat your oven to 350°F/180°C.
• Add all the ingredients into a large bowl. Knead the ingredients with your hands until you get a smooth dough.
• Shape the dough with your hands into balls that are about 1.2"-1.5" (3-4cm) in size. Place the cookies on a baking tray lined with parchment paper. ☝︎ This step can be a little bit tricky because the hazelnuts can make the dough break apart easily. Be patient. Once the cookies are on the baking sheet, they won't fall apart.
• Bake the cookies for about 10 minutes in your preheated oven. Every oven is different. Therefore it's best to check on your cookies from time to time because almond flour tends to burn faster than regular wheat flour.
• Let the low carb hazelnut shortbread cookies cool down completely before enjoying them with a hot cup of tea or coffee. ☝︎ By the way, don't worry if the cookies still seem very soft when they're fresh out of the oven. This is absolutely normal because the cookies do not harden completely until they have cooled.
• Storage:
• Store the sugar-free keto hazelnut shortbread cookies in a suitable container, for example, a cookie jar. Stored well, the cookies will keep for at least 1-2 weeks.

HAZELNUT SANDIES

Steps:

• Spread the hazelnuts on a baking sheet and bake until golden brown, about 10 minutes; let cool, then finely chop.
• Whisk the flour, allspice, salt and hazelnuts in a medium bowl. Beat the butter and 1/4 cup confectioners' sugar in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Beat in the vanilla. Reduce the mixer speed to low and gradually beat in the flour mixture until the dough comes together. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Roll tablespoonfuls of the dough into balls and arrange 1 inch apart on the prepared baking sheet. Bake until light golden on the bottom, about 12 minutes. Meanwhile, sift the remaining 3/4 cup confectioners' sugar into a medium bowl.
• Immediately transfer the warm cookies to the bowl of confectioners' sugar and gently toss to coat; transfer to a rack to cool completely. Roll the cookies in confectioners' sugar again when completely cool.