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Nut-Apricot Spirals

updated

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Ingredients for 1 servings:

  • 150 g flour
  • 50 g hazelnuts, grated
  • 80 g butter
  • 80 g powdered sugar
  • 1 egg yolk
  • 2 tbsp liqueur (apricot)
  • 80 g apricot(s), dried (soft apricots), finely chopped
  • 80 g hazelnuts, grated
  • 1 egg white
  • 1 tbsp liqueur (apricot)
  • 1 egg white, for brushing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cookies for the whole year

Mix the filling ingredients until spreadable. Quickly knead the shortcrust pastry ingredients together. Roll out the dough into a rectangle on a lightly floured surface, spread the filling evenly, and roll it up tightly from the long side. Refrigerate this roll for about 1 hour. Then cut approximately 1/2 cm thick slices and place them on a baking sheet lined with baking paper. Brush with egg white. Bake in the oven at 180 degrees Celsius for about 15 minutes. Let cool. Makes about 45 loaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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