John Myers
Ingredients for 1 servings:
- 225 g flour
- 200 g hazelnuts, ground
- 75 g sugar
- 1 egg(s)
- 200 g butter
- 75 g powdered sugar
- 2 tbsp rum
- 40 hazelnuts, whole kernels
- Flour for the work surface
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes
Knead the flour, 125g hazelnuts, sugar, egg, and 100g diced butter until smooth. Wrap the dough in cling film and chill for 60 minutes. For the cream, toast the remaining 75g nuts in a hot pan without fat until fragrant. Beat 100g butter and icing sugar until thick and fluffy. Stir in the rum, then the toasted nuts, and chill. Meanwhile, preheat the oven to 180°C. Roll out the dough on a floured surface to a thickness of 3cm and cut out circles. Bake on baking sheets lined with baking paper for about 10 minutes. Let cool. Place two circles together with the buttercream. Pipe the remaining cream on top in tiny dots and press the hazelnut kernels onto the circles.
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