This is another long time handed-down recipe in my family. How can you tell it's old? In earlier times people didn't have so much access to sugar, sweets and candies all the time as we have nowadays. So if there was a special occasion coming up (like Christmas) they used sugar aplenty!
125g ground hazelnuts
125g ground almonds
300g sugar
20g flour
50g candied orange peel, finely cut
1 pinch of cinamon
1T. kirsch
1T. honey (liquid)
2 egg whites, lightly beaten
Decoration:
Take about a glass of water and the same amount of sugar, cook until the syrup starts running in threads from a spoon. Keep hot on very low heat until you use it, carefully adding a few drops of water if the syrup starts to thicken too much.
Mix all ingredients into a soft dough.
Put in fridge for about 30min. I think it's easier to work with after it was kept in the cold for a while.
Roll out to about 8mm thickness on a good floured surface.
Cut into 4x4cm squares and put on a baking tray you lined with a baking sheet with some 1-2cm spacing. The cookies won't flatten much.
Bake slowly at 175° until edges turn brown, about 15-20min.
Take out of the oven and immediately apply the sugar syrup with a brush on the top of the cookies while they're still hot.
The cookies will be firm and sort of crunchy on the outside while the inside stays soft.
BTW: I'm usually a bit more generous with the cinnamon and the kirsch than what the recipe calls for. :-D
No comments:
Post a Comment