John Myers
Ingredients for 1 servings:
- 200 g flour, type 405
- 160 g butter
- 75 g hazelnuts, ground
- 50 g sugar
- 1 egg yolk, if needed
- 100 g powdered sugar
- 2 packs of vanilla sugar, bourbon
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes
Christmas biscuits, can also be baked with other nuts, makes about 60 pieces
Make a shortcrust pastry with flour, butter, hazelnuts, and sugar. If the hazelnuts are too dry and the dough doesn’t bind, add an egg yolk. Wrap the dough in plastic wrap and chill for about 2 hours. Work the dough until smooth. Form finger-thick rolls and cut into pieces about 8 cm long. Shape them into croissants. Bake the croissants on baking paper at 170°C (350°F) for about 10-15 minutes until golden brown. Mix the sifted powdered sugar with the bourbon vanilla in a large bowl. Add the still-hot croissants and turn them over so that the pastries are coated with sugar on all sides. Cool on a wire rack. Store in a tin. Tip: Vanilla powdered sugar can be reused for dough.
Facebook Comments