I wanted to make Chocolate and Zucchini's excellent cauliflower soup with hazelnuts and turmeric which I have made several times in the past. It is the perfect soup for a fall evening. Fragrant, exotic and yet low-key: spices, chicken stock, one onion, a humble cauliflower and a handful of hazelnuts.
When we were kids, hazelnuts abounded in my grandparents's yard in Normandy and in memory of the halcyon days of childhood, I bring back a bag each time I travel to the Northwest. Why, when I lived there, I sometimes even treated myself to hazelnut meal. Which is probably why I have lost my grinding touch.
Anyway I was trying to grind some Northwest hazelnuts into a fine powder as per Clotilde's instructions when, pff! they turned to butter. And chunky butter at that. Not good for my soup!
I tried another batch and this time I got an approximation of what I was looking for. I didn't dare grind the hazelnuts as fine as I would have liked. Still, the soup worked out. But I was left with hazelnut butter.
Too fancy for a weekday breakfast. Instead I made cookies for my one and only, using some of the soft winter wheat flour I buy at my local farmers' market whenever it is available. Butter by mistake, cookies by design! It could have been worse.
Ingredients: (for 18 cookies)
- 85 g chunky hazelnut butter (any other chunky nut butter would probably do)
- 80 g Jammu soft winter wheat flour (from Coke Farm in San Juan Bautista). I asked the farmer's dad whom I see at the market every week what Jammu refers to and he said it was the place in India the wheat variety originates from. Any whole-wheat pastry flour would work though
- 40 g honey
- 6 g hazelnut oil (optional, I think)
- 1 egg
- 1/2 tsp baking soda
- pinch of salt
- Put everything into a bowl
- Mix with electric mixer until combined
- Roll into a roll
- Refrigerate until firm
- Slice and bake in 310°F convection oven for 15 minutes.