Good morning, good morning

Ingredients for 1 servings:

• 100 g hazelnuts
• 100 g almonds
• 1 tsp cinnamon powder
• 2 egg whites
• 1 pinch of salt
• 90 g raw cane sugar
• 1 lemon(s), zest and juice
• 1 pinch of vanilla pod(s), ground

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Italian Christmas biscuits, approx. 60 biscuits

Place the whole nuts on a baking sheet and roast at 200°C (top/bottom heat) for about 10 minutes. Let the kernels cool slightly and rub a few nuts together between your hands at a time to loosen the skins. Pour boiling water over the almonds, let them stand for five minutes, and then peel off the skins, e.g., by snapping them between your fingers. Roughly chop the nuts and almonds and roast them in a pan with the cinnamon until they start to smell. Let everything cool slightly. Beat the egg whites with a pinch of salt until stiff peaks form. Add the sugar, lemon zest, and lemon juice, and continue beating until the sugar has dissolved. Add the foam to the roasted nuts and almonds. Add the ground vanilla and heat everything to about 40°C (104°F), stirring constantly. Once the mixture has cooled slightly, place small piles (approx. 60) on a baking sheet lined with foil or paper and bake at 150°C (convection oven) for about 10-15 minutes, until they begin to brown. Let the cookies cool on the baking sheet and then transfer them to a suitable container.