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all recipes
Cakes, Cookies, Delicacies
Haselnut Squares
Details
30 min
35 min
print
Rapunzel's Kitchen
Ingredients
For the short crust pastry:
200g flour
100g butter
1 egg
50g
Rapunzel Cristallino cane sugar
1/2 lemon (lemon zest)
1 tbs Ruml
currant jelly
For the nut mass:
250 g butter
250 g
Rapunzel Cristallino cane sugar
200g
Rapunzel roasted and ground hazelnuts
1 packet of
Rapunzel vanilla sugar bourbon with Cristallino
½ TL cinnamon
20 g starch
6 egg white
Details
30 min
35 min
print
Rapunzel's Kitchen
Haselnut Squares
Method
Make the shortcrust pastry and place on a baking sheet, prick several times with a fork and bake half-baked over medium heat. (ca.160 ° 15min) Brush the ground with currant jelly.
Fort he nut mass: Liquefy butter, add sugar, nuts, vanilla sugar, cinnamon and starch. Beat the egg whites and bring the egg whites under the nut mass. Tip: The rest of the yolk can be used for this
hazelnut cake recipe
Spread the mixture on the shortcrust dough and smooth.
Bake at medium heat golden brown finish (about 160 ° 20min). Best when still warm cut with a sharp knife triangles and let cool. Then either dip the edges into liquid couverture or decorate the nut corners with the liquid couverture.
Haselnut Squares
Ingredients
For the short crust pastry:
200g flour
100g butter
1 egg
50g
Rapunzel Cristallino cane sugar
1/2 lemon (lemon zest)
1 tbs Ruml
currant jelly
For the nut mass:
250 g butter
250 g
Rapunzel Cristallino cane sugar
200g
Rapunzel roasted and ground hazelnuts
1 packet of
Rapunzel vanilla sugar bourbon with Cristallino
½ TL cinnamon
20 g starch
6 egg white
Details
30 min
35 min
print
Rapunzel's Kitchen
Haselnut Squares
Rapunzel Products
Cristallino cane sugar HAND IN HAND
Hazelnuts roasted, ground
Bourbon vanilla sugar with Cristallino HAND IN HAND
HAND IN HAND
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