Dead bones

Ingredients for 25 servings:

• 250 g hazelnuts
• 75 g butter or diet margarine
• 100 g sugar (fructose)
• 1 tsp sweetener, liquid
• 2 eggs (weight class 3)
• 1 tsp cinnamon
• 1 pinch of clove(s)
• 1 pinch of salt
• 1 tsp lemon(s) – peel, unsprayed
• 250 g flour (wheat flour, type 1050)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Small pastries for diabetics

First, roast the hazelnuts on a baking sheet in the oven until the skins come off. Finely grind 50g of the nuts. Whisk the fat with the sugar, sweetener, eggs, and spices until fluffy, then slowly stir in the grated and whole nuts and the sifted flour. Roll out the dough fairly thickly, about 1cm thick, on a lightly floured surface. Cut out rectangles the size of your little finger. Place on baking sheets lined with baking paper. Carefully brush with egg white. Bake on the top rack of a preheated oven at 220°C for 15 minutes (+/- 5 minutes) until golden brown. Allow to cool thoroughly on a wire rack before packing in tightly sealed tins. This is a typical Swiss Christmas biscuit and is a staple on every plate. Overweight people should exercise restraint, as the high nut content makes these biscuits quite high in calories. Diabetics should also avoid over-reaching into the biscuit tin. The pastries freeze very well. Enjoy! 1 serving = 4 pieces, 32 grams each: 614 joules/145 calories, 12 grams of carbohydrates, 1 serving.