Hazelnut Crispy

Overview

How to cook Hazelnut Crispy at home

Ingredients picture, butter and sugar mixed.
Beat the eggs into the butter one at a time and mix well. Reserve some of the egg liquid for wiping.
Crush the hazelnut kernels with a garlic hammer and make the particles any size.
Pour the low-gluten flour and hazelnut kernels into the beaten egg butter.
Use your hands to form a dough, as long as there is no dry flour.
Divide the dough into 25g pieces, roll them into rounds and flatten them with your hands, and place them on the baking sheet.
Brush the surface with a layer of egg wash.
Preheat the oven in advance to 180 degrees for 20 minutes.
After the time is up, take it out and brush with another layer of egg wash.
Place in the oven and continue baking for 15 minutes.
Finished product picture.