I’ve adapted this incredible recipe only slightly from the original, in Phyllis Glazer’s Hebrew-language cookbook, No Gluten, No Sugar (L’lo Gluten L’lo Sucar). In this case I actually have added sugar, but only to make the ingredients list a bit easier to compile. They’re crispy on the outside, and crunchy but a bit softer on the inside. As with most desserts I make, these are not super-sweet.

Hazelnuts in the pan, ready to roast!

Roast your hazelnuts peels crack and most come off

Remove leftover peels using paper towels

Hazelnuts, post-smashing

I used coarse-grained dark brown sugar

Butter and sugar in the mixer

Dry ingredients in the bowl

Dry ingredients combined

The batter, before adding the nuts

The batter with the nuts

All ready for its cookie-forming duties!

Use two teaspoons to form the cookies

Space the cookies 1″ apart

Nuts are in!

Pre-bake

Gluten-Free Chocolate-Hazelnut Cookies!

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