Hazelnut Shamrock Biscuits
Transport yourself to a cozy kitchen filled with the warm aroma of freshly baked treats with these delightful hazelnut shamrock cookies. Incorporating rich hazelnut kernels, fragrant vanilla, and zesty lemon peel, these little shamrock-shaped cookies are a joy to make and a delight to share. Perfect for festive occasions or simply a sweet treat to enjoy with a cup of tea, they will bring a touch of charm to any gathering.
— Constant Cookbook
Ingredients
- DOUGH
- 280g whole hazelnut kernels
- 180g icing sugar
- 1 vanilla pod
- Peel from ü unwaxed lemon
- 1 large egg, beaten
- FINISHING
- Extra icing sugar for working
- 100g chopped blanched almonds
- 1 beaten egg.
Instructions
- Grind the hazelnut kernels to produce a finely chopped, uneven mass.
- Add the icing sugar, peel, beaten egg and the seeds from the vanilla pod to the hazelnut mass and work to form into a stiff dough.
- On a non stick surface dusted with icing sugar, roll out into a sausage about 1cm diameter.
- Take 1cm portions and roll into balls.
- Take 3 even sized balls and dip in the beaten egg, and stick together to form a shamrock shape.
- Take a piece of chopped almond and press into the middle of each leaf of the "shamrock", flattening slightly.
- Brush again with beaten egg, and place on a non stick baking sheet.
- Place into a very cool oven, 150C / fan 130C / gas 2 for about 40 minutes until baked.
- Cool completely and store in an airtight tin.
Yield
Makes 20 biscuits
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