John Myers
Ingredients for 1 servings:
- 250 g wheat flour
- 1 tsp, leveled baking powder
- 150 g powdered sugar
- 1 packet of vanilla sugar
- 3 drops of bitter almond flavor
- 4 tbsp milk . approx.
- 100 g butter
- 200 g hazelnuts, ground
- Milk for brushing
- 40 hazelnuts
Instructions
Working time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes
No Christmas without them! Makes about 80 cookies
Mix the ingredients in the order in which they are prepared until you have a firm dough. When preparing the dough, it should start out dry/crumbly and then, adding a spoonful of milk, bring it together until thickened. It shouldn’t be too soft, as this will make cutting out the cookies difficult. I have used the dough with and without a resting time and found that the resting time is unnecessary. Roll out the dough to a thickness of about 3-4 mm. As always, it is important to flour your work surface generously. I like to place a sheet of cling film over the dough while rolling it out so the rolling pin doesn’t stick to the dough. In later stages, the dough can become drier and more crumbly. Then, with a little milk and kneading, you can regain its smoothness. Cut out the cookies and place them on the baking sheet. The cookies won’t get any bigger during baking and can be placed quite close together on the baking sheet. Brush the cookies thinly with milk. Halve the hazelnuts with a sharp knife and decorate each cookie with half a hazelnut. Baking temperature: 180°C (350°F) top/bottom heat. Baking time: approximately 15 minutes. The baking time depends largely on how thick the cookies are and your preferences. My family finds 15 minutes perfect, but I prefer them a little darker, around 20 minutes. The sweetness will decrease slightly, but the nutty, roasted flavors will be more intense. This recipe yields approximately 80 cookies.
Facebook Comments