John Myers
Spice Parisienne
The perfect spice parisienne recipe with a picture and simple step-by-step instructions.
- 500 g Ground hazelnuts
- 500 g Sugar
- 4 Eggs
- 1 tsp Ground cinnamon
- 0,5 tsp Allspice, ground
- 0,5 tsp Freshly grated nutmeg
- 250 g Powdered sugar
- 1 tbsp Freshly squeezed lemon juice
- 1 pinch Salt
- 1 pinch Sugar to roll out
- Separate two eggs and temporarily store the egg whites in the refrigerator. Whisk the two egg yolks together well for the other two eggs. Mix the ground hazelnuts with the sugar in a bowl and add the cinnamon, allspice and nutmeg and mix well.
- Now add the beaten eggs and mix first with the dough hook of the mixer and then continue kneading by hand. Wrap the dough in cling film and let it rest in the refrigerator for at least 2 hours, preferably overnight.
- On the day of baking, sieve the powdered sugar for the icing. Beat the two egg whites with a pinch of salt until they are very stiff and then gradually pour in the powdered sugar and keep stirring. Finally stir in the lemon juice.
- Preheat the oven to 150 degrees and line the baking sheets with parchment paper. Scatter some fine sugar on a large board and roll out the dough in portions to a thickness of approx. 4 mm.
- Spread the topping evenly thinly on the dough sheet and cut the dough sheet with a sharp knife into rectangles of approx. 2 cm x 6 cm and place on the rectangles on the baking sheets.
- Bake the parisienne for about 12 minutes on the middle rack (the topping must not take on any color), then remove the baking paper with the parisienne from the tray and let the parisienne cool down well.
- Apparently, the treats can be kept for 4 – 5 weeks in tin cans between parchment paper.
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