Hazelnut cookies sandwiched with dulce de leche

Susan of Food Blogga is organizing a food blogging event to raise awareness for osteoporis, a disease in which bones become fragile and more likely to break. Eating food that contains enough calcium (and vitamine D), and doing regular exercise helps combat osteoporosis. To enter the Beautiful Bones food blogging event all you have to do is post a recipe with lots of calcium. I chose to make the hazelnut cookies again that I posted about a while back. Hazelnuts contain 200 mg of calcium per 100 g. Next thing I did was to make me some dulce de leche. Sweetened condensed milk has a whopping 300 mg per 100 g! So despite the fact that the cookies themselves aren't all that healthy with all the sugar and butter, at least they have a large amount of calcium! And the more cookies you eat the more calcium you're getting ;) I ate a lot... (I'm starting to remember why I don't make dulce de leche more often...I tend to eat it by the spoonful ;)

Hazelnut cookies

makes about 50 small cookies

250 g (8 ¾ oz) flour, sifted
50 g (1 ¾ oz) hazelnut, toasted, skinned and ground
125 g (4 ½ oz) butter, room temperature
115 g (4 oz) caster sugar
1 egg

Mix the flour and ground hazelnuts.
Cream the butter with the sugar. Add the egg and mix until incorporated. Mix in the flour and hazelnut mixture.
Chill for about 30 minutes or until firm enough to roll out.
Preheat the oven to 180°C (350°F).
Grease 2 baking sheets or line with baking paper
Roll out the dough between 2 sheets of baking paper until 4 mm (⅛ in). Chill the dough between the baking paper for 30 minutes.
Cut out disks with a cookie cutter. Transfer to the baking sheets. Bake for 10-12 minutes or until the edges just start to colour.
Allow to cool on the baking sheets for 2 minutes. Transfer to wire racks to cool completely.

I made the dulce the leche the David Leibovitz way.