John Myers
Ingredients for 40 servings:
- 120 g flour
- 50 g sugar
- 70 g hazelnuts, grated
- 1 pinch of salt
- 1 pinch of cinnamon
- ½ lemon(s), unsprayed, grated peel
- 1 egg(s), including the yolk
- 80 g butter, cold
- 1 egg(s), of which the egg white
- 60 g sugar
- 50 g hazelnuts, grated
- 40 hazelnuts
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Specialty from France
Make the shortcrust pastry. Shape the dough into a log about 4 cm in diameter, wrap in cling film, and let it rest in the refrigerator for at least 30 minutes. Preheat oven to 200°C. Beat the egg whites until fluffy, then add the sugar and continue beating until stiff peaks form. Fold the ground nuts into the beaten egg whites. Cut the pastry log into 40 equal-thick slices, place them on a baking sheet lined with baking paper, spread with the meringue mixture, and place one hazelnut in the center of each cookie. Bake in the middle rack of the oven for 12 to 15 minutes until golden brown.
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