ReceptnaptárHazelnut slices
Hazelnut slices are a simple, crisp member of the old Hungarian tea biscuits, coated with a glossy sugar glaze. Toasted hazelnuts, a little sugar and egg white, baked dry. They contain no flour, so they are gluten-free.
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Ingredients
Method
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- Toast the hazelnuts in a 160 °C oven for 8-10 minutes, rub off the skins in a cloth, let cool, and grind finely.
- Knead the hazelnuts with the sugar, 1 egg white and the juice of half a lemon on a floured board. If it sticks, add a few more ground hazelnuts.
- Roll the dough out to 5 mm thick on a wafer sheet or baking paper.
- For the glaze, beat the icing sugar, egg white and lemon juice for 5 minutes until thick, glossy and spreadable.
- Spread the glaze over the dough and let it set for 20 minutes. Cut into slices with a sharp, wet knife.
- Place the slices on a baking tray lined with baking paper and dry them at 130-140 °C (120 °C fan) for 25-30 minutes. They should not brown. Once cool they keep for 2 weeks in a closed tin.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Toast the hazelnuts for a more intense flavor.
- Dry them at a low temperature so the glaze stays white.
- Cut with a wet knife so the glaze does not crack.
- They keep for weeks in a closed tin.
Frequently asked questions
With other nuts?
Almonds, walnuts or mixed nuts also work.
Gluten-free?
Yes, there is no flour in them.
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More hungarian ideas
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- Punch Cake
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- Coffee Cake
- Hazelnut Cake
- Lawyer's Cake
- Soldier's Cake
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