ReceptnaptárEnglish slices
English slice is one of the prettiest of the old Hungarian tea cookies: crisp toasted-hazelnut mixture baked on wafer with almond slivers. Despite the name, it is a Hungarian cookie. The key is the low temperature: it is dried rather than baked, so it stays pale and crisp.
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Ingredients
Method
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- Toast the hazelnuts in a 160 °C oven for 8-10 minutes until fragrant. If they have skins, rub them off in a towel, cool, and grind finely in a grinder.
- Preheat the oven to 140 °C (125 °C fan). Line the baking tray with parchment and place one wafer sheet on it.
- Lightly whisk the 3 egg whites with a pinch of salt (they need not be stiff), sprinkle in the sugar and mix for 1-2 minutes. Add the hazelnuts and stir into a thick, spreadable mixture.
- Spread the mixture evenly over the wafer, cover with the second wafer, and spread any remaining mixture on top. Brush the top with the separate egg white and sprinkle with the slivered almonds.
- Cut into slices (about 3x6 cm) with a sharp, wet knife, then dry them at 140 °C for 30-40 minutes, more drying than baking, until the top is pale golden and hard.
- Let cool completely on the tray, then store in an airtight box. They are at their best after a few days of resting.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Toast the hazelnuts, because that gives the deep flavor.
- Dip the knife in water before cutting so it does not stick.
- Bake at a low temperature so it does not brown or burn.
- In an airtight box it keeps for 2 weeks.
Frequently asked questions
Can I use another nut?
Walnuts or almonds work too.
Why is it dry?
That is the goal: a crisp, dry tea cookie; the wafer prevents sticking.
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More hungarian ideas
- Vanilla ice cream
- Iced coffee
- Lemon ice (granité)
- Strawberry or raspberry ice cream
- Iced punch (Romanian punch)
- Dipped cream truffles with chocolate and rum coating
- Sparkling wine jelly
- Raspberry sorbet
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