Buy all ingredients right below the recipe
INGREDIENTS
- 50 g peeled hazelnuts (soaked overnight in water)
- 120 g wholemeal spelt plain flour
- 90 g butter (room temperature)
- 1 egg yolk
- 25 g cane sugar (finely ground) + 20 g for coating
YOU WILL ALSO NEED
- Baking paper
- Cling film
METHOD
- 1First, prepare the dough. In a medium-sized bowl, combine flour, sugar, butter, and egg yolk and mix everything thoroughly until the ingredients form 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 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. Remove the film from the roll, lightly coat it in cane sugar, and slice into rounds approximately 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 Marie Bartošová