HAZELNUT
FLOWERS
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
HAZELNUT FLOWERS
for 10 cookies d=8 cm
SHORTBREAD DOUGH
Ingredients Total weight: ~ 248 g 100%
• Butter 82% 60 g 24%
• Cornstarch 60 g 24%
• All-purpose flour 65 g 26%
• Egg yolks 20 g 8%
• Sugar 25 g 10%
• Milk 2.5% 15 g 6%
• Baking powder 3g 1%
• Finely chopped hazelnuts 200 g
1. Sift the flour, cornstarch and baking powder. Add sugar and finely diced cold butter.
Mix with a paddle attachment at low speed until fine crumbs are formed.
2. Combine egg yolks with milk, add to the mixing bowl and mix until homogeneous.
3. Roll the finished dough between two guitar or parchment paper sheets to a
thickness of 3-4 mm.
4. Put the rolled dough in the fridge for 12 hours to stabilize.
5. With a flower shape cutter d=8 cm cut out the cookies. Then switch to a round cutter
d=2 cm and cut the center out of them.
6. Sieve the chopped hazelnuts to get even pieces. Then sprinkle the cookies with the
nuts.
7. Transfer the cookies on a perforated tray lined with a perforated silicone mat.
8. Bake in the oven, preheated to 150 °C / 302 °F, for 20 minutes.
9. Let the cookies cool down at room temperature.
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
