A small layer of jam on a shortcrust pastry, surrounded by a soft hazelnut filling. What are you waiting for to make these delicious cookies?
Prep Time: 45 minutes
Baking Time: 17-20 minutes at 350°F (180°C)
Rest Time: 1 hour
Difficulty: easy
Yield: approx. 35 cookies
For the dough
For the filling
Prepare the dough: mix the flour and salt in the food processor Add the butter and sand.
Add sugar and lemon zest, mix. Pour in the egg yolks and cream. Quickly bring together into a dough without kneading too much. Wrap in cling film and place in the refrigerator for about 45 minutes.
Roll out the dough and cut out shapes using the cookie cutter of your choice. Arrange cookies on parchment paper-lined baking sheet. Refrigerate for another 15 minutes.
Prepare the filling: beat the egg whites with a pinch of salt. Add half of the sugar and beat for a few more moments until the mixture is shiny.
Gently fold in the remaining sugar, hazelnuts and lemon juice.
Preheat oven to 350°F (180°C).
Pour the mixture into a fluted piping bag. Press the piping bag and form a filling border on each cookie, leaving a border of about 0.20 inch (0.5 cm).
Add jam in the middle of the filling.
Bake for about 17-20 minutes.
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