500 g of hazelnuts, including 150 g chopped
300 g of wheat flour
250 g of confectioner's sugar
200 g of butter
150 g of confectioner's sugar
1 generous spoonful (of soup) of cocoa powder
3 egg yolks
1 cupcake of cacao liquor
zest of a small green lemon, grated
1 large egg white
500 g of hazelnuts, including 150 g chopped
300 g of wheat flour
250 g of confectioner's sugar
200 g of butter
150 g of confectioner's sugar
1 generous spoonful (of soup) of cocoa powder
3 egg yolks
1 cupcake of cacao liquor
zest of a small green lemon, grated
1 large egg white
Mix the chopped hazelnuts, confectioner's sugar, lemon zest, wheat flour, two egg yolks, 1 egg white and 100 g of butter
Knead well, open the dough thinly and cut it into disks
Place the cookies in a hot oven for approximately 20 minutes
Beat 100 g of remaining butter until smooth, then add 100 g of confectioner's sugar, cocoa powder, cacao liquor, and one egg yolk
Beat well
Assemble the cooled and baked cookies with this cream, two by two
Add a little water to the confectioner's sugar to form a thick paste
Pour this glaze over the filled cookies and top each one with 1/2 hazelnut
