John Myers
Ingredients for 1 servings:
- 220 g flour, possibly wholemeal spelt flour
- 140 g butter
- 70 g sugar
- 1 egg(s)
- 4 egg yolks
- 130 g sugar
- 200 g hazelnuts, ground
- 4 egg whites, beaten to snow
- 2 tbsp Amaretto
- Cinnamon
- 100 g powdered sugar
- 1 tsp cocoa powder
- some water
- possibly chocolate shavings
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
with shortcrust pastry and fine nut topping
Prepare a shortcrust pastry from the first four ingredients. Roll out on baking paper and place in a 30 x 20 cm pan. Since the dough is very soft, I press it into the pan by hand straight away. Bake in a preheated oven at 160°C (convection oven) for about 10 minutes. In the meantime, prepare the topping. Beat the egg yolks with sugar until fluffy, mix in the nuts and Amaretto, and finally fold in the stiffly beaten egg whites. Spread over the dough and bake for another 15-20 minutes. Allow to cool and then cover with the glaze. Sprinkle with chocolate shavings, if desired, and cut into equal pieces. For the glaze, mix the sugar with the cocoa powder and add enough water (about 2-3 teaspoons) to create a glaze that is not too thin.
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