Summary

Ingredients

For the dough:

• 700 g flour
• 525 g butter
• 275 g suar
• 275 g hazelnuts, round
• 2 egg yolks
• 1 ½ lemon (s), add the juice
• 3 tablespoon cinnamon powder

For the cast:

• 200 g powdered suar
• 5 tablespoon lemon juice

Moreover:

• 2 glasses jam (currant jelly, red)

Print Recipe Pin Recipe

Instructions

1. Combine 700 g flour, 525 g butter, 275 g sugar, 275 g hazelnuts, juice from 1½ lemons, 2 egg yolks, and 3 tablespoons cinnamon powder. Knead for 2–3 minutes until smooth. Wrap in cling film and refrigerate overnight.
2. The next day, roll out the dough on a floured surface to 3 mm thick. Cut into rounds using a small notched cookie cutter and place on a baking sheet lined with parchment paper.
3. Bake at 180°C (350°F) for 10 minutes until the edges are golden brown.
4. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely for about 15 minutes.