Directions
- 1In a glass bowl, add the softened unsalted butter.
- 2Add one egg and mix to combine.
- 3Sift in the powdered sugar, semolina, and vanilla powder (optional) to avoid lumps.
- 4Add the baking powder and whisk to mix until nicely combined.
- 5Add 125 g of all purpose flour and mix.
- 6Add the rest of the flour (125 g), if needed, until the dough consistency is like an earlobe.
- 7Cover and let the dough rest in the fridge for 15 minutes.
- 8Prepare the syrup: in a saucepan, combine the granulated sugar, water, lemon juice, and lemon slice.
- 9Bring to a boil and whisk until no sugar is visible.
- 10Switch to low heat and let it simmer for 5-10 minutes until slightly thickened.
- 11Turn off the heat and let the syrup cool down (lukewarm, not cold).
- 12Take walnut-sized pieces from the rested dough and roll them into small balls or small elliptic shapes.
- 13Place the dough balls on an ungreased baking tray. Top the ball shapes with hazelnuts and optionally glaze the elliptic ones with egg yolk.
- 14Preheat the oven to 180°C (360°F) in convection mode. Bake the cookies for 20-25 minutes.
- 15Remove the baked cookies and pour and evenly distribute the lukewarm syrup over them. Let them soak and rest for at least two hours.
Ingredients
- 125 g unsalted butter
- 1 egg
- 60 g powdered sugar
- 50 g semolina
- 5 g vanilla powder
- 8 g baking powder
- 250 g all purpose flour
- 500 g granulated sugar
- 700 ml water
- 1 tsp lemon juice
- 1 lemon slice
- 18 hazelnuts
Equipment
glass bowlspatulawhisksifterkitchen scalesaucepanforkpastry brush
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