Summary

Ingredients

• 125 g mararine
• 50 g powdered suar
• 0.5 ½ pack vanilla sugar
• 125 g cornstarch
• 15 g cocoa powder
• 0.5 teaspoon ½ cardamom
• 0.5 teaspoon ½ cinnamon
• 37 g ready-mix, luten-free (liht cake mix from Schär)
• Hazelnuts, whole

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Instructions

1. Mix all ingredients well together up to the cinnamon, then knead in the flour.
2. Shape this dough into 2 rolls and put them in a cool place for an hour.
3. Cut slices from the rolls and press a whole hazelnut into each slice. Squeeze the slices together around the nut so that it doesn`t fall out.
4. Place on a baking tray lined with baking paper.
5. Bake at 155 degrees convection for about 15 minutes.
6. After cooling, dust with icing sugar.
7. Makes 1 tray
8. Storage: tin can