Greek Hazelnut Biscuits
INGREDIENTS
1 cup icing sugar
2 eggs
200 grams butter
2 ½ cups flour
1 ½ tsp baking powder
1 tsp cinnamon
about 1 cup extra icing sugar for dusting
The delicate flavour of hazelnuts makes these little balls a special accompaniment for a coffee break.
METHOD
1. Roast half the hazelnuts in a 180 degrees Celsius oven for 10 minutes until just beginning to brown. Allow to cool and then process in a food processor with the remaining nuts until finely chopped.
2. Put the icing sugar and eggs into a food processor and process for 2 minutes or until light. Add the softened butter and process for a further 2 minutes or until the mixture is very light and creamy.
3. Pulse in the flour, baking powder,cinnamon and hazelnuts until well mixed. Roll tablespoonfuls into balls and place on well-greased baking trays.
4. Bake at 160°C for 20 minutes or until the cookies are firm and begin to brown lightly.
5. Roll the warm cookies in sifted icing sugar and cool on a cake rack. Store in an airtight container. Dust well with extra sifted icing sugar before serving. Store in an airtight container.
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