Cookies with hazelnut foam

Ingredients for 1 servings:

• 3 egg yolks
• 125 g butter, mildly soured
• 25 g sugar
• 25 g vanilla sugar
• 250 g wheat flour
• ½ lemon(s), untreated, zest
• 100 g apricot jam
• 3 egg whites
• 1 pinch of salt
• 100 g sugar
• 100 hazelnuts, ground
• 4 cl Amaretto
• 2 drops of bitter almond flavor
• 1 ½ lemon(s), untreated, zest
• some flour for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 15 minutes

Christmas and Easter pastries

To make the cookie dough, mix the three egg yolks with the butter, sugar, and vanilla sugar until the sugar has dissolved. Add the flour and knead with a dough hook for about 5 minutes until you have a smooth dough. Shape the dough into a log, wrap it in cling film, and chill in the refrigerator for about 30 minutes. Then roll out the dough on a floured surface into a 5mm thin sheet. Using a 70mm diameter circle cutter, cut out cookies and place them side by side on a baking tray lined with baking paper. Place a teaspoon of jam in the center of each cookie. To make the hazelnut foam, beat the egg whites with a pinch of salt in a mixing bowl until stiff peaks form and set aside briefly. Mix the remaining prepared ingredients in a bowl and stir in the beaten egg whites until you have a fluffy, even mixture. Transfer this to a piping bag and pipe the mixture around the jam on top of the cookies. Preheat the oven to 150°C (top/bottom heat) and place the baking sheet on the middle rack. Bake the cookies for approximately 30-35 minutes. By this time, they will be baked through and the hazelnut snow will be lightly browned. Let the cookies cool before serving. This batter makes enough for 16 cookies.