275 gr of chickpea flour
140 gr of sunflower seed oil
100 gr of water
20 gr of coconut flour
20 gr of hazelnuts
150 gr of raw sugar
1 gr of cinnamon (a stick of about 2/3 cm)
peel of 1/2 orange
Heat oven to 180°C. Place the chickpea flour in a pan and toast it over a low heat, constantly moving it; you need 10-15 min, it has to get golden (I mean, more golden, as the chickpea flour already is) and with the typical aroma of toasted flour.
Meanwhile, blend part of the sugar with hazelnuts, cinnamon and orange peel.
When the flour is done, sift and mix it thoroughly with coconut flour and the mixture of sugar, walnuts, orange and cinnamon.
Emulsify water and oil and add them to the rest of the ingredients.
Roll the dough out, about 5mm thick, and cut out the biscuits with a mold; dough shouldn’t need flouring, is oily enough, the only trick is to handle it with care.
Bake cookies for about 15 minutes, when you remove them from the oven they must be still soft, otherwise you’ll get beautiful, fragrant, very hard little bricks!