crunchy nut crisp and in the middle your favorite jelly!
I always wanted to make those, because they look so pretty. I think I never even tried them before. There’s nuts in the dough. I like nuts. Sometimes the recipe calls for hazelnuts and almonds, sometimes walnuts. So I tried this one just with hazelnuts. The cinnamon in the recipe, which I got from here, let’s them turn out to be a perfect treat for fall and/or winter time.
- 3 sticks (336 g) butter, room temperature
- 1 1/4 cup (108 g) sugar
- 1 cup (112 g) hazelnuts
- 1/3 cup (56 g) almonds
- 2 large eggs
- 3 cups (420 g) flour
- 2 teaspoons (7 g) cinnamon
- 2 teaspoons (7 g) baking powder
powdered sugar to garnish the tops
You can either ground the nuts yourself with a food processor, or you buy them already ground.
In a bowl, mix the flour with the baking powder and the cinnamon. Set a side.
Cream the butter and the sugar together with an electric mixer until fluffy.
Add the ground nuts and then the eggs until incorporated. Wrap the dough in plastic foil and let chill in the fridge for at least 2 hours or overnight.
Preheat the oven to 350 degrees Fahrenheit (175 Celsius).
Roll out half of the dough on a floured surface about 1/8 inch thick (0,5cm). Pick the cookie cutter you like and you have a smaller one of it, too. Make the bottoms just with the bigger cookie cutter. The tops get their hole with the smaller one. Put them in the oven for 15 – 20 minutes.
After cooling you scoop little rounds of jelly on the bottom sides with a spoon (be careful, not to use too much). Garnish the top sides with confectioner’s sugar and put them on the bottoms.