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Categories:Viewed: 26 - Published at: 6 years ago
Ingredients
- 2 cups ground hazelnuts
- 1 3/4 cups ground almonds
- 1 cup granulated sugar
- 1 2/3 cups powdered sugar
- 1 egg lightly beaten
- 2 teaspoons lemon juice
- 1 1/2 cups self rising flour
- 1/3 cup granulated sugar plus additional, for sprinkling
- 8 tablespoons unsalted butter diced, at room temperature
- 2 eggs
Method
- Preheat the oven to 350°F. Line a baking pan with parchment paper.
- For the filling, combine ground hazelnuts and almonds and sugars in a large bowl. Make a well in center and add egg and lemon juice. Mix to form a firm paste. Divide mixture in half. Roll each piece into a 10 inch-long log. Cover in plastic wrap and refrigerate for 30 mins.
- Meanwhile, for the dough, sift flour and granulated sugar into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Add 1 lightly beaten egg and mix to form a dough.
- Gently knead dough on a lightly floured surface until smooth. Cover in plastic wrap and refrigerate for 15 mins. Roll out dough between 2 sheets of parchment paper to a 12-inch square. Cut in half to make 2 equal rectangles.
- Lightly beat remaining egg. Brush over dough. Place an almond log on each piece and roll to enclose filling. Place logs seam-side down on prepared pan. Brush with remaining egg and sprinkle with additional granulated sugar.
- Bake for 35 mins, until golden. Cool completely on pan on a wire rack. Cut diagonally into thick slices.
