Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Bake in the middle of the oven for 12 to 15 minutes until golden brown.