Recipe for hazelnut cookies
Ingredients for approx. 40 pieces:
- 100 g chestnut puree
- 150 grams of sugar
- 100 ml whipping cream
- 2 eggs (size M)
- 1 EL Orange liqueur
- 1 pinch of cinnamon
- 200 grams of wheat flour
- 100 g hazelnuts, ground
- 1 teaspoon Baking powder
- 150 g butter Icing sugar for dusting
Preparation:
- Mix the puree with 50 g sugar, cream and an egg and bring to the boil while stirring.
- Add liqueur and cinnamon.
- Put the cream in the fridge and let it cool down.
- Mix flour with nuts, baking powder and the rest of the sugar, add a second egg and butter and mix the ingredients into a smooth batter.
- Chill the dough for 30 minutes.
- Preheat the oven to 180 degrees (160 degrees for a fan oven) and line two trays with baking paper.
- Roll out the dough thinly on a floured work surface and cut out cookies.
- Bake the cookies for about 12 minutes and let them cool on a wire rack.
- Assemble two biscuits with cream. Dust with powdered sugar. Keeps refrigerated for 3-4 days.
90 kcal of fat per biscuit: 6 g Preparation approx. 1 hour 15 minutes