Home Appliances
This article is in collaboration with Kitchen Stories.
Difficulty: Medium
Preparation: 30 min.
Baking: 15 min.
Resting: 70 min.
Servings: 40
Ingredients:
3¼ cups flour
1⅔ cups confectioner’s sugar
1 cup ground hazelnuts
1½ tsp vanilla sugar
¼ tsp salt
1¾ sticks butter
2 eggs
4½ oz jam
flour for dusting
confectioner’s sugar for dusting
Utensils: plastic wrap, hand mixer with beaters, large mixing bowl, baking sheet, oven, cookie cutter, parchment paper, wire rack, rolling pin, fine sieve, saucepan
Step 1/4
3¼ cups flour | 1⅔ cups confectioner’s sugar | 1 cup ground hazelnuts | 1½ tsp vanilla sugar | ¼ tsp salt | 1¾ sticks butter | 2 eggs
plastic wrap | hand mixer with beaters | large mixing bowl
Add flour, confectioner’s sugar, ground hazelnuts, vanilla sugar, and salt to a large bowl and stir for approx. 2 min., until combined. Add butter in chunks along with eggs into the flour mixture, and knead for approx. 5 min. until a smooth dough forms. Wrap dough in plastic wrap and refrigerate for approx. 60 min.
Step 2/4
flour for dusting
baking sheet | oven | cookie cutter | parchment paper | wire rack | rolling pin
Pre-heat oven to 180°C/350°F. Flour working surface and roll out dough until approx. 2-mm/0.1-inch thick. Use a cookie cutter to cut out cookies and place the cookies onto a parchment-lined baking sheet. Use a small round cookie cutter to cut a hole out of the center of half of the cookies. Transfer to oven and bake at 180°C/350°F for approx. 15 min., or until golden brown. Remove from oven and leave to cool.
Step 3/4
confectioner’s sugar for dusting
fine sieve
When cookies have cooled completely, dust the cookies with the hole with confectioner’s sugar.
Step 4/4
4½ oz jam
saucepan | wire rack
Heat jam in a saucepan over medium heat until smooth in texture, then add half a tsp. to the center of the cookies without the hole. Place the cookies dusted with confectioner’s sugar on top and gently press down. Place on a wire rack to dry for approx. 10 min. Enjoy!
