John Myers
Ingredients for 1 servings:
- 140 g flour
- 70 g hazelnuts, ground
- 70 g sugar
- 140 g butter
- 2 egg yolks
- 1 pinch of cinnamon
- 150 g jelly (cherry/strawberry/currant, depending on your preference)
- powdered sugar
Instructions
Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 13 hours
makes about 45 pieces
Mix the flour, hazelnuts, and sugar together and place on a work surface. Spread the butter in small pieces on top. Make a small well in the center. Add the egg yolk and cinnamon. Knead everything together with your hands. Chill the dough for 12 hours. Preheat the oven to 175°C (155°C fan/convection oven). Form the dough into walnut-sized balls and place them on a baking sheet lined with baking paper. Press the handle of a wooden spoon into each ball to create a small indentation. If the balls stick to the stick, moisten the stick slightly. Now pipe the jelly into the holes using a piping bag or, better yet, a syringe. This is easier if you warm the jelly slightly beforehand. Bake the cookies for 15-18 minutes. Let the cookies cool on a wire rack or similar and sprinkle with powdered sugar. If you value appearance, you can then inject a little more jelly so that the “eyes” are clearly visible.
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