Читать книгу Bakeland - Marit Hovland - Страница 35

MINT-GLAZED HAZELNUT COOKIES

makes 18 cookies

Look up! Maybe you’ll see an interesting cloud in the sky today. Clouds soar by in all shapes and sizes. Allow your imagination to soar along with them and decorate these soft hazelnut cookies in cloud patterns with the help of a kitchen sponge.

Hazelnut cookies

1½ cups (250 g) hazelnuts

1⅔ cups (200 g) icing sugar

1 Tbsp all-purpose flour

1 egg white

1 Tbsp lemon juice

Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.

Grind the hazelnuts using a nut grinder. In a bowl, combine the ground hazelnuts with the icing sugar and flour. Add the egg white and lemon juice. Work the dough well with your hands until the ingredients are combined.

Dust some icing sugar on your pastry board and roll out the dough with a rolling pin until it is approximately ¼ inch (7 mm) thick. Cut the dough into approximately 2-inch (5 cm) squares, or use cookie cutters. Transfer to the prepared baking sheet and bake for 10 minutes on the middle rack of the oven. Transfer the cookies to a wire rack to cool.

Mint glaze

1 egg white

2 tsp lemon juice

approximately 1⅔ cups (200 g) icing sugar

few drops peppermint oil

In a bowl, stir together the egg white, lemon juice, and icing sugar. Add peppermint oil to taste—it’s very strong, so add just a little at a time! Transfer to a piping bag.

Decoration

blue liquid gel food coloring

water

Mix a few drops of food coloring with a little water. For further instructions, see page 47.

Tip: A great way to roll out an even dough is to find two items of the same height you want your dough (here, ¼ inch/7 mm)—for example two pieces of wood, or two magazines or books. Place these on either side of the dough so that the rolling pin rolls on them. That way, the dough will be the same thickness all the way across.