Preparation
- Mix the hazelnuts and Breadcrumbs, toast in a pan without oil until golden brown, transfer to a bowl and leave to cool.
- Mix the sifted flour with the hazelnuts, Breadcrumbs, sugar, vanilla sugar and salt. Add the butter and egg yolks, knead quickly to form a dough, wrap in cling film and chill for 2 hours.
- Knead the dough well again until it is smooth.
- Preheat the oven to 180°C top/bottom heat.
- Roll the dough into portions of approx. 3 cm diameter, cut off approx. 1 cm thick slices, roll into balls and place on a baking tray lined with baking paper. Use the handle of a wooden spoon to make a small indentation in each ball.
- Bake on the middle shelf for 15-18 minutes. After approx. 10 mins, press the indentations lightly and finish baking. Then leave to cool on a wire rack.
- Dust the cookies with powdered sugar.
- Heat the jelly in a pan and stir until smooth. Fill the cavity of each cookie with the jelly, leave to dry thoroughly and store in a tin in a cool, dry place.
The recipe for 4 portions makes approx. 70 pieces.
