Ingredients (yields 80 pieces):
300 g gound hazelnuts
200 g ground almonds
50 g candied orange peel, to be finely chopped
50 g candied lemon peel, to be finely chopped
300 g sugar
3 egg whites
2 tbsp rum
10 tbsp sugar powder
1-2 tbsp lemon juice
Method:
Knead ground hazelnuts, ground almonds, both peels, sugar, egg whites and rum to a pliable dough. Form dough into a ball and pack it with cling film. Store in the fridge for about 2 hours.
Preheat oven to 200º C (fan oven: 180º C). Roll out dough between two cling films to a thickness of 7 mm. Remove top film carefully and cut dough with a zig-zag knife into 2x4 cm rectangles or use a square cutter. Place squares on a baking tray which is lined with baking paper. Bake in oven for 6-8 minutes.
For the glace: Mix sugar powder and lemon juice together to a smooth mixture. Pour into a small piping bag and pipe out little grids on the surfaces of the hot biscuits. Leave to cool before storing in airtight containers.
Happy Baking!
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