Hazelnut ladyfingers

Name: Hazelnut ladyfingers
Cook time: 40 min
Total time: 40 min
Yield: 40
Ingredients: 3 Eggs (size M); 125 g Sugar; 1 package Vanillin sugar; 100 g Flour; 50 g ground hazelnuts; 1 TEASPOON Baking Powder; 3 TABLESPOONS Hazelnut flakes; 7-10 Tbsp Icing sugar; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 40

3 Eggs (size M)
125 g Sugar
1 package Vanillin sugar
100 g Flour
50 g ground hazelnuts
1 TEASPOON Baking Powder
3 TABLESPOONS Hazelnut flakes
7-10 Tbsp Icing sugar
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Separate eggs. Beat egg whites and 3 tbsp. water until stiff. Add sugar and vanilla sugar. Continue beating until the sugar has dissolved. Beat the egg yolks one after the other. Mix flour, ground nuts and baking powder and fold into the egg cream.
2
Line baking tray with baking paper. Pour the sponge mixture into a piping bag with perforated spout (approx. 7 mm Ø) and spray strips onto the baking tray. Chop the hazelnut leaves a little bit and sprinkle them on the sponge cake strips.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes. Take out, let cool and dust with icing sugar.