Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Hazelnut dough
Jammy dodgers
How it's done
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Hazelnut dough
Place the icing sugar in a bowl. Add the butter, egg white and salt, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour and hazelnuts, add to the bowl, mix quickly to create a dough, flatten a little, cover and chill for approx. 1 hr.
Shape
Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out squares approx. 4 cm long, place on two baking trays lined with baking paper. Cut a small circle (approx. 5 mm in diameter) in the corner of half of the squares, chill the biscuits for approx. 30 mins.
Bake
Approx. 12 mins. per tray in the centre of an oven preheated to 180 °C. Remove from the oven, allow the biscuits to cool slightly on a cooling rack.
Jammy dodgers
Stir the quince jam until smooth, spread on the warm biscuit bases. Dust the top half of the biscuits with icing sugar and place on top of the bases.
| Shelf life: | Store in an airtight tin for approx. 1 week. |
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