Hazelnut, barley and cocoa cookies

Directions

1. 1
   Preheat oven to180°C.Toast the hazelnuts in the oven for about 5 minutes to enhance their flavour, then let them cool down. Once cold, put them in a blender with the raw cane sugar.Blend them with the pulse function not to overheat them, otherwise they will get too oily, until you get a fine and crumbly texture, just as cane sugar.
2. 2
   Place the blended hazelnuts with sugar into a bowl and mix it with the plain flour, the barley flour, the cocoa powder and a pinch of salt.
3. 3
   Pour the egg yolks in the centre and mix the dough with a fork.
4. 4
   Add the butter previously melted in a bain-marie, then pour in the milk and knead the dough with your hands until it is completely uniform and soft.Line with parchment paper a baking tray.Arrange the cookies on the baking tray either with a biscuit maker or simply by flattening with your hands small walnut size ball of dough.
5. 5
   Bake the cookies for about 10 minutes until the edges are golden brown, then remove them from the oven and let them cool for a few minutes before moving the cookies onto a wire rack to cool completely.
6. 6
   Serve the cookies during the coffee break dusted with plenty of icing sugar.