Croquants aux noisettes torréfiées

Here's my new recipe for Provençal hazelnut brittle, where I toast the hazelnuts before adding them to the dough—a real treat! Ingredients: 3 organic eggs Between 100g and 150g of brown sugar, depending on your taste 350g of small spelt flour from Haute Provence 4 heaped tablespoons of olive oil 1 teaspoon of salt Preparation: 1/ Toast the hazelnuts in a dry pan for 5-8 minutes, stirring regularly. Let them cool before adding them to the dough. 2/ In a bowl, whisk the 3 eggs with a fork and then add all the other ingredients at once. Mix everything together for 2-3 minutes until you get a sticky dough. 3/ Shape 2 or 3 small baguettes with well-oiled hands (to prevent sticking) and place them on a baking sheet lined with parchment paper. 4/ Bake for 25 minutes at 180°C (350°F). 5/ Once baked, cut the baguettes into small, crunchy pieces about 1 cm (½ inch) thick and bake them a second time at 180°C (350°F) for 10-15 minutes. Once cooled, the crunchy pieces will keep for several weeks in a tin or glass jar.