1.5 cups all purpose flour
1 Lemon zest, grated
½ cup of finely ground hazelnuts
2 tablespoons of sugar
1 tablespoon of Orange liqueur (Cointreau)
2 tablespoons of honey
2 tablespoons unsalted butter
2 tablespoons of canola oil
Preheat oven to 190°C.
Sift together flour, ground hazelnut and baking powder into a bowl, then whisk in lemon zest.
Put sugar into the bowl and mix together with vanilla, honey, eggs butter, oil and liqueur until well combined.
Fold into flour mixture.
Spoon batter into each mold, filling them 3/4 of the way.
Bake until golden around edges, about 20 minutes.