Servings: 30 cookies

½ cup chopped and toasted hazelnuts ½ cup chopped and toasted hazelnuts
7 ounces (14 tablespoons) vegan butter 7 ounces (14 tablespoons) vegan butter
⅔ cup sugar ⅔ cup sugar
2 ¾ cups flour 2 ¾ cups flour
pinch of sea salt pinch of sea salt
1 egg's worth of egg replacer (I used Bob's Red Mill Egg Replacer) 1 egg's worth of egg replacer (I used Bob's Red Mill Egg Replacer)
3 tablespoons unsweetened cocoa powder 3 tablespoons unsweetened cocoa powder

Chop the hazelnuts and mix the ingredients together until dough is soft but firm.
Form a ball and let rest in refrigerator for thirty minutes. Remove from fridge, knead for a few minutes, and roll out to ¼ inch thick. Cut out cookies.
Place the cookies on a baking sheet covered with parchment paper and bake at 350°F for 25 to 30 minutes.
Optionally, you can dust with cocoa powder or powdered sugar to decorate.

Adapted from honestcooking.com/italian-cocoa-hazelnut-christmas-cookies/  Adapted from honestcooking.com/italian-cocoa-hazelnut-christmas-cookies/
These have a thick shortbread consistency and are only mildly sweet. They go great with tea!  These have a thick shortbread consistency and are only mildly sweet. They go great with tea!