Another handed down recipe:
150g butter
3 egg yolks
150g sugar
1 pinch of salt
170g ground hazelnuts
140g flour
1-2 egg yolks for decoration
Mix all the ingredients into a dough. Wrap in cling foil, put in fridge for approx. 30min.
Roll out the dough on floured surface to approx 1cm thickness. The original recipe says "as thick as a finger " but my thickest "roll out helpers" (no idea how they are really called) are 1cm thick. Those are basically two long plastic sticks you place on either side of the dough. The rolling pin can't be pressed farther down than the plastics sticks when rolling out the dough ensuring an even thickness.
Cut the dough in 1.5cm x 8cm pieces. (original recipe: "as long as a finger").
Place the cookies on a baking tray you lined with a baking sheet with approx. 3-5cm spacing between. The cookies will flatten and broaden during the baking.
Beat the egg yolks with a few drops of water, apply with a brush on the top of the cookies.
Bake 10min at 180°C. Don't let the cookies turn too brown, as they will harden too much while cooling down. A light brownish edge is perfect.
When you take them out of the oven, they will be pretty soft and easy to break. Either wait until they have cooled enough or transfer them to a wire rack with the help of a baking spatula or a knife.
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