| 180g flour |
| 40g icing sugar |
120g butter
|
| 1/2cup ground hazelnut |
| 1egg yolk |
| 3thsps instant coffee |
| 2tbsps hot water |
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| Topping |
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| 1thsp egg white |
| 1/3cup finely chopped hazelnuts |
| 1thsp water (mixed with egg white) |
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| Method |
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1)
Mix instant coffee and hot water |
2)
whisk butter and icing sugar until creamy,Add egg yolk and whisk well |
3)
sift in flour and ground hazelnuts,Pour in coffee mixture and stir well.Work |
into smooth dough.Refrigerate to rest for a while. |
4)
Take the dough out from the fridge.Divide into 36portions.Roll them into balls and |
flatten them.Brush egg white mixture on them and sprinke finely chopped hazelnuts over |
Arrange on a greased baking tray |
5)
Bake in a preheated oven at 180degree c for 20mins.Serve. |
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| Trips |
sugar and butter must be whisked well for the cookies to be crispy.
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