In my quest to find uses for La Berrinoise Praliné Noisette, a locally manufactured hazelnut butter, I came across a biscuit recipe in Simply Recipes that looked the business.
Measuring out the dough.
As well as substituting the hazelnut butter for the almond butter in the recipe I used a total of 1.5 cups of plain flour and 1 cup of wholemeal. The flour came from a local mill and is unbleached. I didn't have any wheatgerm so I just substituted wholemeal flour. I didn't have any chocolate chips but I did have half a jar of cacao nibs so I used them.
Ready for the oven.
The dough was very stiff and made 29 cookies using a quarter cup measure. The end result was rather shortbread like in texture.