Blackberry diamonds with hazelnut topping

Ingredients for 60 servings:

• 4 egg yolks
• 180 g sugar
• 150 g butter
• 250 g flour
• 1 lemon(s), zest
• Jam (blackberry jam)
• 4 egg whites
• 160 g sugar
• 120 g hazelnuts, ground
• 60 g starch flour
• 30 g butter, liquid
• 1 lemon(s), the juice

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Make a dough from the ingredients, adding a little flour if necessary. Wrap in plastic wrap and let rest in the refrigerator for about an hour. Then roll out on a baking sheet lined with baking paper. I wet my hands for this and press the dough onto the baking sheet. It should be about three-quarters full. Now bake the dough at 150 degrees Celsius for about 15 minutes until light and firm. Spread with jam. Beat the egg whites until stiff, add the sugar, nuts, melted butter, cornstarch, and lemon juice. Spread onto the jam with a spatula and bake for another 20 minutes at 150 degrees Celsius. While still warm, cut into 3 cm long strips and cut into 5 to 6 cm long diamonds or rectangles. Any other jam will do. The diamonds should dry on a wire rack for 1 to 2 days.