Buy all ingredients right below the recipe
INGREDIENTS
- 120 g whole spelt plain flour
- 25 g cane sugar (finely ground) + 20 g for coating
- 90 g butter (room temperature)
- 1 egg yolk
- 50 g peeled hazelnuts (soaked overnight in water)
YOU WILL ALSO NEED
- Baking paper
- Cling film
INSTRUCTIONS
- 1First, prepare the dough. In a medium-sized bowl, combine flour, sugar, butter, and egg yolk and mix everything thoroughly until the ingredients come together into a firm dough. Then add the hazelnuts and work them into the dough. Shape the prepared dough into 1 large or 2 smaller rolls (approx. 3 cm in diameter), wrap in cling film, and let it rest for at least 8 hours (preferably overnight).
- 2Once the dough has rested, preheat the oven to 170 °C, prepare a baking sheet and line it with baking paper. Unwrap the roll, lightly coat it in cane sugar, and slice it into rounds about 0.7 cm thick. Arrange the rounds on the baking paper, place the baking sheet in the oven, and bake until golden for 18–22 minutes at 170–175 °C.
Tip
The dough will last up to 4 days in the refrigerator, so you can prepare it in advance and bake when needed.
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The author of the photograph is Barbora Lundgren.