Add the flour, hazelnut meal, cornstarch, ginger, cinnamon, baking soda, and salt to the olive oil mixture. Use a wooden spoon or spatula to mix until a stiff dough forms.
Roll 16 equally sized balls of dough and place onto the prepared baking sheet, leaving at least 3cm space between each. Press the balls lightly with the palm of your hand to flatten slightly.
Bake the cookies for 9-11 minutes, or until crackled on top and the edges feel slightly firm to the touch. Cool for about five minutes before removing the cookies from the baking sheet and cooling fully on a wire rack. They will be soft when still warm but crunchy when cool.
Store cooled cookies in a jar or container at room temperature for several days.