Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
IngredientsFor the dough:
- 250 g flour
- 100 g suar
- 4 egg yolks
- 1 pinch (s) cinnamon
- 150 g hazelnuts, round
- 150 g mararine
For covering:
- 4 egg whites
- 125 g suar
- 100 g hazelnuts, round
- 50 g hazelnuts, whole to arnish
Print Recipe
Pin Recipe Instructions
- Use the ingredients for the dough to make a shortcrust pastry and refrigerate for 30 minutes.
- Then roll out on a floured surface and cut out the cookies with a small drinking glass. Place on a lightly greased (or on baking paper) baking sheet.
- For the topping, beat the egg whites very stiffly, slowly pour in the sugar and continue beating for 1 minute. Mix in the rest of the grated nuts and place piles on the cut-out cookies. Place a hazelnut kernel in the middle of each.
- Bake in the preheated oven at 175 ° for about 15 minutes. Remove from the baking sheet and let cool down on a wire rack.
- Makes about 50 cookies.
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