John Myers
Hazelnut Lozenges
The perfect hazelnut lozenges recipe with a picture and simple step-by-step instructions.
- 200 g Roasted hazelnuts
- 75 g Butter
- 180 g Sugar
- 1 pinch Salt
- Lemon peel
- 2 Eggs
- 1 tsp Cinammon
- 1 pinch Cloves
- 50 g Ground hazelnuts
- 250 g Flour
- Egg yolks for brushing
- Beat the fat, sugar and eggs until frothy.
- Add the spices, ground hazelnuts and flour and work everything into a firm dough, then carefully fold in the roasted hazelnuts.
- Chill the dough and then roll it out about 1 cm thick.
- Cut 1 cm thick strips and cut the ends at an angle to create diamonds.
- Place on a baking sheet and brush with egg yolk.
- Bake with top / bottom heat at 200 ° C for 15 minutes.
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