Summary

Ingredients

For 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

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Instructions

1. Use the ingredients for the dough to make a shortcrust pastry and refrigerate for 30 minutes.
2. 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.
3. 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.
4. Bake in the preheated oven at 175 ° for about 15 minutes. Remove from the baking sheet and let cool down on a wire rack.
5. Makes about 50 cookies.