John Myers
Ingredients for 1 servings:
- 200 g butter
- 125 g sugar
- 1 pinch of salt
- 2 egg yolks
- 100 g hazelnuts, ground
- 200 g flour
- e.g. cinnamon
- e.g. chocolate or couverture
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
simple recipe for the pastry press
Cream the butter with the sugar and a pinch of salt until fluffy. Beat in the egg yolks one at a time. Mix the flour with the nuts and, if using, the cinnamon, and stir in as well. Fill the cookie press and pipe in any shape onto baking sheets lined with baking paper. If the dough is too soft or sticky, simply place it in the refrigerator for about 30-60 minutes (including the cookie press). Bake one baking sheet at a time at 180°C (preheated) for about 8-12 minutes, depending on the size and thickness of the cookies, until the edges are lightly(!) browned. Let cool on the baking sheet for at least 5 minutes, as the cookies are very brittle and delicate when hot. Then transfer to a wire rack and let cool. If you like, you can dip the ends in melted chocolate or couverture. Store the finished cookies in tightly sealed (cookie) tins. If they become too dry during baking, you can simply add 1-2 apple slices to the tin—just like with gingerbread—to make them nice and tender again. Depending on the size/shape, this yields approximately 35-45 pieces. The calorie count refers to the total amount without chocolate/couverture.
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