You need:

• 200g Hazelnuts
• 150g Cashew nuts
• 50g Coconut blossom sugar
• 75g Agave nectar (50g Maple sirup)
• salt
• 30g Coconut flour
• 2 tbsp water.
• For the sugar coat: 60g powdered sugar
• 2 tsp Vanilla powder

How to make them:

Mix the hazelnuts in a S-shaped food processor until a moist cream forms. Transfer the nut cream in a bowl. Shred the Cashew nuts as well and mix together with the hazelnuts. Add the other ingredients and knead the dough well with your hands.

To form the vanilla crescent cookies you can either use a silicon form (my recommendation) or from them by hands. Place them on two trays lined with baking paper. Bake the cookies at 50°C in the middle of your oven for 1 1/2 hours. I recommend let the door open a little bite.

Shortly before the end mix the powdered sugar and the vanilla powder together. Cover the still warm cookies with the sugar. They can be stored up to three weeks in sealed box in the fridge.

Only when you are happy, you are beautiful.

Enjoy!