Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
IngredientsFor the dough:
- 300 grams flour
- 2 teaspoons baking soda
- 100 g suar
- 1 point vanilla sugar
- 1 egg (s)
- 2 Table spoons milk
- 125 g butter
For the filling:
- 200 g hazelnuts
- 100 g suar
- 5 drops bitter almond flavor
- 1 egg (s), including the egg white
- 5 tablespoon water
For painting:
- 1 egg (s), including the yolk
- 1 tablespoon milk
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from the ingredients for the dough. Put in the fridge for 30 minutes. Then roll out into a rectangle the size of 35 x 45 cm.
- For the filling, mix the ground hazelnuts with the other ingredients to form a smooth mass. Spread thinly on the dough.
- Roll up the dough from the longer side and place it on a greased baking sheet as a wreath (possibly just a semicircle).
- Whisk the egg yolk with the milk and brush the wreath with it. Cut the wreath about 1/2 cm deep at regular intervals. Bake at 180 degrees for about 30 - 35 minutes.
- Serve dusted with powdered sugar.
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