John Myers
Ingredients for 1 servings:
- 250 g butter
- 200 g sugar
- 1 packet of vanilla sugar
- 250 g hazelnuts, ground
- 250 g flour
- 2 tsp baking powder
- 50 g cocoa, possibly instant
- 2 tsp cinnamon
- 1 pinch of salt
- 1 egg white
- e.g. hazelnuts, whole kernels
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
Christmas biscuits, makes about 80 pieces
Mix and sift the ground hazelnuts, baking powder, spices, and flour. Knead the butter, sugar, and vanilla sugar with a mixer (dough hook) on the lowest speed. Then add the flour mixture. Briefly mix everything and quickly knead on the countertop into a dough. Divide the dough into 4 pieces and shape into a log. Chill for 30-60 minutes. Remove the logs of dough individually from the refrigerator and cut off approximately 1 cm thick pieces. Form into balls, flattening them slightly. Dip the whole hazelnuts in egg white and place one on each cookie. Bake on baking paper at approximately 180°C for 15 minutes until golden brown (do not let it get too dark, or they will be hard as rock). Store the cookies in a cookie tin for 1-2 weeks and then enjoy. Personally, I think they taste best this way.
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