Grenoble Nut Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 40) |
Ingredients
For the dough:
- 120 grams flour
- 50 grams sugar
- 70 g hazelnuts, rated
- 1 pinch (s) salt
- 1 pinch (s) cinnamon
- 0.5 ½ lemon (s), unsprayed, grated zest
- 1 egg (s), including the yolk
- 80 g butter, cold
For covering:
- 1 egg (s), including the egg white
- 60 g suar
- 50 g hazelnuts, rated
- 40 hazelnuts
Print Recipe
Pin Recipe Instructions
- Make shortcrust pastry. Shape the dough into a roll with a diameter of approx. 4 cm, wrap it in foil and let it rest in the refrigerator for at least 30 minutes. Preheat the oven to 200 ° C.
- Beat the egg white until foamy, pour in the sugar and keep beating until the egg whites are firm. Fold the ground nuts into the egg whites.
- Cut the rolling pin into 40 equally thick slices, place on the baking sheet lined with baking paper, brush with the meringue and put 1 hazelnut in the center of each cookie.
- Bake in the middle of the oven for 12 to 15 minutes until golden brown.
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