2 1/2 cups (725 mL) whole wheat flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) sea salt
1 cup (250 mL) dried cane sugar (Sucanat)
1 tsp (5 mL) pure vanilla extract
1 tsp (5 mL) almond extract
7 Tbsp (105 mL) milk or nut milk
1/2 cup (125 mL) butter
2 cups (500 mL) hazel nuts or filberts
In a bowl, mix flour and baking powder. Make an indentation in the middle and add cane sugar, vanilla, almond extract, salt and five tablespoons (75 mL) milk. Make a smooth dough, using only part of the flour. Put aside 80 nuts and grind remainder finely. Sprinkle ground nuts over dough and top with butter, cut into small pieces. Knead dough until smooth. Refrigerate for approximately 10 minutes should dough stick.
Divide dough into four pieces and roll out each piece to one-eighth inch thickness. Cut out round cookies to one-and-a-half to two inches (three to five centimeters) in diameter. Place on a cookie sheet which has either been greased or covered with kitchen parchment. Brush cookies with remaining milk and press one hazelnut in the centre of each. Bake in a preheated oven at 350°F (180°C) for 10 to 15 minutes, or until cookies are slightly browned.
Source: alive Magazine (pre-2000)