• Preheat oven to 325. 
•  Grease cookie sheets or top with parchment paper. 
• Cream butter. 
  1/2 cup butter
• Add monk fruit sweetener to the butter.
  1/3 cup Monk Fruit Sweetener
• Add one egg at a time until light and fluffy.
  2 eggs
• In a separate bowl mix hazelnut flour, cassava flour, baking powder, pink salt, cardamom and blend together.
  1 3/4 cup Hazelnut Flour, 3/4 cup Cassava Flour, 2 tsp baking powder, 2 tsp cardamom spice, 1/8 tsp pink salt
• Add 1/3 of the flour mixture to the butter mixture 
• Alternating with 2 tablespoon of heavy cream until all the flour and all the cream have been added and blended in. 
  6 tbsp heavy cream
• Roll the dough into a ball. 
• Remove small bits of dough and roll into small logs that are finger thickness.  
• Cut them into 2-inch lengths. 
• Bend the log into a circle and pinch the ends together. 

Make topping

• Combine maple sugar and finely chopped hazelnuts on a plate for dipping the cookies into.

Use beaten egg as egg wash

• Combine beaten egg with water and blend well.
• Gently, brush each ring cookie and/ or pin with egg wash using a pastry brush.
• Place cookies egg wash side down into topping. 
• Carefully lift cookie and place on cookie sheet.
• Bake for 15 - 20 minutes or until lightly browned. Remove from oven and allow to cool.
• Remove from oven and allow to cool.
• These cookies are delicate and crumbly.
• Store in an airtight container