Hazelnut bars

Name: Hazelnut bars
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 1
Ingredients: 125 g Flour; 80 g Butter or margarine; 2 Egg yolk (size M); 25 g Sugar; 1 package Vanillin-; 7-10 Tbsp Sugar; 7-10 Tbsp Cling film; baking paper; 200 g ground; 7-10 Tbsp Hazelnuts; 75 g Sugar; 1 package Vanillin sugar; 1/2 TEASPOON ground cinnamon; 175 ml Milk; 2 Protein; 1 TABLESPOON Lemon juice; 200 g Icing sugar; 1 TABLESPOON Rum

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 1

125 g Flour
80 g Butter or margarine
2 Egg yolk (size M)
25 g Sugar
1 package Vanillin-
7-10 Tbsp Sugar
7-10 Tbsp Cling film
baking paper
200 g ground
7-10 Tbsp Hazelnuts
75 g Sugar
1 package Vanillin sugar
1/2 TEASPOON ground cinnamon
175 ml Milk
2 Protein
1 TABLESPOON Lemon juice
200 g Icing sugar
1 TABLESPOON Rum

Directions

1
Place flour, fat, egg yolk, sugar and vanilla sugar in a mixing bowl and work through with the dough hooks of the hand mixer. With cool hands quickly knead to a smooth dough.
2
Wrap in foil, cover and chill for about 1 hour. Mix nuts, sugar, vanillin sugar, cinnamon and milk to a spreadable mixture. Roll out short pastry between two layers of cling film to a rectangle of 25 x 18 cm.
3
Spread the hazelnut mixture evenly on the dough. Use a damp knife to cut sticks 5 cm long and 2 cm wide. Spread on two baking trays lined with baking paper. Beat the egg white until stiff.
4
Stir in lemon juice. Sift icing sugar over it. Add rum and carefully fold both into the beaten egg white. Pour into a piping bag with a perforated spout and squirt onto the hazelnut sticks. Bake both trays in the preheated oven (electric oven: 125°C/ gas: level 1) one after the other for about 50 minutes.
5
Let it cool down. Pour into tins and store in a cool place. Results in about 45 pieces.