John Myers
Ingredients for 1 servings:
- 375 g wheat flour
- 125 g cornstarch
- 6 g baking powder
- 250 g sugar
- 1 packet of vanilla sugar
- 3 drops of bitter almond oil
- 2 eggs
- 250 g butter or margarine
- 250 g hazelnuts
Instructions
Working time approx. 1 hour; Rest time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours
Not just at Christmas!
Combine and sift the wheat flour, cornstarch, and baking powder. Make a well in the center. Add the sugar, vanilla sugar, bitter almond oil, and eggs and mix with some of the flour until a thick paste forms. Cut the cold butter into pieces and add to the dough. Quarter the hazelnuts or chop them very coarsely and add to the dough. Starting in the center, mix all ingredients until a smooth dough forms. Form the dough into rolls about 2.5 cm thick and chill until hardened. Preheat the oven to 180°C (top/bottom heat). Cut slices about 0.5 cm thick from the rolls and place them on a baking sheet lined with baking paper. The coins will spread only slightly during baking. Bake for approximately 10-15 minutes. They should have a pale to lightly browned color. The coins are meant to keep well, but they always go pretty quickly.
Facebook Comments