Regina`s Hazelnut Biscuits
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 125 g powdered suar
- 100 g hazelnuts, whole
- 1 packet vanilla sugar
- 200 g butter, soft
- 1 pinch (s) salt
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl and mix with the powdered sugar. Add the vanilla sugar and a pinch of salt, the egg and the softened butter and knead everything together until the dough is smooth, you can also use the hand mixer. Finally add the hazelnuts and carefully knead into the dough. The dough should not stick too much, if this is the case, a little flour should be added. Cover and let rest in a cool place for a good 30 minutes, it would be best to let the dough rest overnight, but this is not a must.
- After resting, knead the dough again briefly and then shape it into an approx. 35 cm long strand, not a roll. Cover this strand again and let it rest in a cool place for 1 hour.
- After resting, cut the strand of dough into 1 cm thick slices with a really sharp knife and place them on a well-greased baking sheet or lined with baking paper. Bake in the preheated oven at 175 ° C for a good 15 minutes, the cookies are ready, when they are slightly golden brown, take them out of the oven. Let the hazelnut biscuits cool well on the baking sheet.
- If you like, you can dip them in couverture, but they are a pleasure even without anything.
- They keep fresh for a particularly long time if you put them in a can.
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