1 cup of butter or margarine
1 cup of acorn flour
2 well-beaten eggs
1 1/2 teaspoons of vanilla extract
3 cups of all-purpose flour sifted
1 teaspoon of baking powder
a pinch of salt
hazelnuts, chopped
1 cup of butter or margarine
1 cup of acorn flour
2 well-beaten eggs
1 1/2 teaspoons of vanilla extract
3 cups of all-purpose flour sifted
1 teaspoon of baking powder
a pinch of salt
hazelnuts, chopped
Mix together the butter and acorn flour, then add the eggs, vanilla extract, and mix well
Sift together the flour, baking powder, and salt
Add to the previous mixture and mix well
Refrigerate for 30 minutes
Roll out the dough thinly on a lightly floured surface
Cut into shapes using a cookie cutter or small cup
Place a piece of hazelnut in the center
Bake on an ungreased baking sheet in a moderate oven for about 12 minutes
Let cool for three days before serving.
