Summary

Ingredients

For the dough:

• 150 g butter
• 3 egg yolks
• 75 grams sugar
• 300 grams flour
• 2 tablespoon water

For covering:

• 200 g butter
• 150 g suar, brown
• 200 g hazelnuts, chopped
• 200 g almond (s), round
• Cinnamon to taste
• 1 egg (s)

For the cast:

• 3 egg whites
• 75 grams sugar
• 150 g desiccated coconut

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Instructions

1. Line a baking sheet with parchment paper.
2. Beat the butter, egg yolks and sugar until frothy. Stir in the flour and then add enough water to the dough that you can pull it together to form a smooth dough. Lay out the prepared sheet as evenly as possible.
3. If possible, put the tray in the refrigerator for about 30 minutes.
4. Bring the butter with the brown sugar to the boil until the sugar has dissolved. Add the chopped nuts and ground almonds, then stir in the egg. Add a little more cinnamon to taste.
5. Meanwhile preheat the oven to 180 ° C top / bottom heat.
6. For the topping, beat the egg whites with a pinch of salt until stiff, then gradually beat the sugar in to make a stiff meringue. Fold in the desiccated coconut.
7. Now first spread the nut mixture on the prepared dough, then distribute the coconut topping as evenly as possible. Bake in the preheated oven for about 30 minutes. Let cool on a wire rack and cut into about 40 small rectangles.
8. Stay juicy for a very long time, but usually don`t survive that long.