Ingredients
½ 2 cups (350 grams) plain white flour
1 teaspoon baking powder
1/2 teaspoon baking soda powder
1/2 teaspoon of salt
2 L size eggs
2 yolks from L eggs
1 cup (200 grams) of white sugar
A teaspoon of high-quality vanilla extract/purée
2 tablespoons of coffee liqueur/or Amaretto liqueur
1/2 1 cups (150 grams) whole hazelnuts (can be blanched or with the peel)
1/2 1 cups (150 grams) whole almonds (can be blanched or with the peel)
Preparation
Heat the oven to 180 degrees. In a bowl, mix flour, baking powder, baking soda and salt. Add in almonds and hazelnuts and mix.
In a separate bowl, beat whole eggs, sugar and yolks with the vanilla, until the mixture is slightly swollen. Add coffee liqueur and whisk again.
Combine with the dry mixture, and mix only until a uniform dough is obtained, the dough is sticky and it’s perfectly fine.
Divide the dough into three parts, shape each part into a long sausage with slightly wet hands. Place on a tray lined with baking paper. Bake for 30-35 minutes, until the dough sausages are firm.
Remove from the oven and cool the rolls completely. When the dough rolls have stabilized, heat the oven to 140 degrees, and slice the rolls into slices as thin as possible (best with a bread knife). Place the cookie slices lying on the oven tray close to each other (there is no need to keep spaces, the cookies do not grow). Bake again in the oven for 25-30 minutes, until they are completely dry. Cool completely! And only then, serve.
Keep the cookies in an airtight container.
