John Myers
Ingredients for 1 servings:
- 250 g margarine or butter
- 130 g sugar
- 1 packet of vanilla sugar
- 1 piece(s) egg white
- 300 g flour
- 2 tsp, leveled baking powder
- 90 g hazelnuts or almonds, grated
- n. B. Apricot jam, for filling
- e.g. chocolate glaze or couverture for decoration
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Egg white utilization – recipe for the meat grinder
Preheat oven to approximately 160°C (top and bottom heat), line a baking sheet with baking paper. Cream the butter or margarine until light and fluffy, gradually adding the sugar, vanilla, and egg whites. Mix the baking powder with the flour, sift, and stir in. Finally, fold in the nuts. Using the meat grinder attachment, form sticks and place them on the baking sheet, or use a biscuit press to form cookies. Bake for 10-15 minutes until light golden. Once cooled, sandwich two biscuits together with jam and, if desired, dip half of the sides in chocolate or decorate with delicate chocolate stripes. The biscuits will be truly tender and crumbly if they’ve been allowed to rest for two to three weeks. Of course, you can also leave the biscuits plain, without jam. TIP: Chocolate lovers can replace half of the nuts with grated chocolate.
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