John Myers
Ingredients for 1 servings:
- 200 g flour
- 1 pinch of baking powder
- 125 g butter
- 100 g sugar
- 1 egg(s)
- 1 pinch of cinnamon
- 2 egg whites
- 100 g sugar
- 100 g hazelnuts, ground
- some jelly (blackcurrant)
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 15 minutes
Makes about 90 cookies. Sift the flour mixed with the baking powder onto a work surface, add the butter, sugar, egg, and cinnamon, and make the shortcrust pastry. Chill the dough. Roll out the dough thinly and cut out round cookies. For the topping, beat the egg whites until stiff, then carefully fold in the sugar and ground hazelnuts. Place the cut-out cookies on a baking sheet lined with baking paper. Using a piping nozzle or two teaspoons of the nut mixture, place small mounds of the mixture on each cookie. Place a little blackcurrant jelly in the center and bake at 180 degrees Celsius for about 10-15 minutes.
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