John Myers
Ingredients for 1 servings:
- 200 g hazelnuts
- 125 g flour
- 80 g powdered sugar
- ¼ tsp cinnamon
- 80 g butter, room temperature, in pieces
- 1 egg(s) (size M)
- 1 pinch of salt
- 1 egg yolk (size M)
- 1 tbsp milk
- 100 g chocolate coating (whole milk)
- 100 g cake icing, dark
Instructions
Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes
Fine cookies with whole nuts and a light cinnamon flavor, approx. 40 pieces
Roast half of the nuts in a hot oven at 180 degrees Celsius on the second rack from the bottom for 10-12 minutes. Place in a cloth and rub off the skins. Finely grind the other half of the nuts. Quickly knead the flour, egg, powdered sugar, butter, cinnamon, ground and whole nuts, and a pinch of salt into a dough. Wrap in foil and chill for about 2 hours. Scoop out walnut-sized portions and shape into approximately 8 cm long rolls, slightly tapered at the ends. Whisk the egg yolk with the milk and brush the sticks with it. Bake at 180 degrees Celsius for 12-15 minutes until golden brown. Place on a wire rack and let cool. Chop the chocolate coating and cake glaze, mix, and melt over a hot water bath or in the microwave. Dip the ends of the sticks in the dough, drain, and let dry.
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