Parisiennes

Name: Parisiennes
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 250 g + some sugar; 250 g ground hazelnuts; 1/4 TEASPOON Cinnamon; 1 knife tip Nutmeg; 1 knife tip Allspice; 2 Eggs (Gr. M); 7-10 Tbsp Salt; 125 g icing sugar + possibly 1 teaspoon to dust; 1 TEASPOON Lemon juice; cling film, baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

250 g + some sugar
250 g ground hazelnuts
1/4 TEASPOON Cinnamon
1 knife tip Nutmeg
1 knife tip Allspice
2 Eggs (Gr. M)
7-10 Tbsp Salt
125 g icing sugar + possibly 1 teaspoon to dust
1 TEASPOON Lemon juice
cling film, baking paper

Directions

1
For the dough mix 250 g sugar, nuts and spices in a bowl. Separate 1 egg. Whisk egg and egg yolk well. Stir the egg mixture into the nut mixture. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for approx. 1 hour
2
Preheat oven (electric cooker: 150°C/ circulating air: 125°C/ gas: see manufacturer). Roll out the dough on the lightly sugar-sprinkled work surface to a size of approx. 22 x 25 cm and a good 1/2 cm thick
3
For the glaze, beat the egg white with 1 pinch of salt until very stiff. Sprinkle in the icing sugar, beating continuously. Finally stir in lemon juice
4
Spread the pastry sheet evenly with the icing. Cut into sticks of approx. 2 x 6 cm with a damp knife
5
Line two baking trays (approx. 34 x 41 cm) with baking paper. Put sticks on top. Bake in a preheated oven, lower shelf (electric oven: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 12 minutes until light brown. Leave to cool on the trays. Dust with icing sugar as desired. Shelf life in tins between parchment paper 3-4 weeks
6
Waiting time approx. 1 hour