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🍽️ Crunchy Nut Cookies

63 kcal · 30 min · 4 servings

Ingredients

• 500 g flour
• 270 g sugar
• 4 egg yolks
• untreated lemons (zest)
• 300 g butter
• 75 g grated almond kernels
• 1 egg white
• 50 g chopped hazelnuts
• 1 egg yolk
• 1 tbsp condensed milk

Instructions

1. 1. Sift the flour onto a clean work surface.
2. 2. Make a well in the center of the flour.
3. 3. Add 200 grams of sugar, the egg yolk, and the lemon zest into the well.
4. 4. Place the butter around the edge of the flour.
5. 5. Knead all ingredients together into a smooth dough.
6. 6. Shape the dough into a ball.
7. 7. Wrap the dough ball in cling film.
8. 8. Let the dough rest in the refrigerator for 1 hour.
9. 9. Whip the egg whites until stiff.
10. 10. Mix the whipped egg whites with the remaining sugar.
11. 11. Gently fold the almonds into the egg white mixture.
12. 12. Preheat the oven to 200 degrees.
13. 13. Line a baking tray with baking paper.
14. 14. Roll out the dough thinly.
15. 15. Cut out cookies with a diameter of 5 cm.
16. 16. Place some almond mixture on half of the cookies.
17. 17. Press the remaining cookies on top to form sandwiches.
18. 18. Whisk the egg yolk with the condensed milk.
19. 19. Brush the cookies with the egg yolk and milk mixture.
20. 20. Sprinkle the cookies with the chopped hazelnuts.
21. 21. Bake the cookies for 15 minutes until golden brown in the oven.

Nutrition per serving

• kcal: 63
• Protein: 1 g · Fett/Fat: 4 g · Carbs: 6 g