Hzelnut Cookies

1/2 cup whole hazelnuts + more chopped hazelnuts for garnish
3/4 cup whole wheat flour
1/2 teaspoon salt
100g (3-4 oz) cold unsalted butter
1/4 cup agave syrup

Yields ca. 20
Toast 1/2 cup of hazelnuts in a dry pan over medium heat for about 5 minutes. Take off the heat. Rub off the peel of the hazelnuts with a kitchen towel. Not all peel will come off, but that's fine.

In a food processor, blend toasted and peeled hazelnuts until it becomes a fine meal. Combine with flour and salt and blend again. Add the butter in small bite size pieces and process until the mixture becomes crumbly. Slowly add the agave. Mix until batter gets texture of a dough.

Form into a round log with about 2 inch diameter. Wrap in plastic and chill in the fridge for an hour.

Preheat oven to 180C. Line baking sheet with parchment paper.

Unwrap the dough and cut slices off the log, each one about 1/2 inch thick. Place on baking sheet and garnish with chopped hazelnuts. Press the hazelnuts into the dough a little, so they will stick. Bake for 10-12 minutes or until edges begin turn golden brown. Let cool completely on wire rack. Keep in airtight container.