Shortbread with hazelnuts and spices

Name: shortbread with hazelnuts and spices
Cook time: 20 min
Total time: 80 min
Yield: 20
Ingredients: 95 g unroasted hazelnuts; 135 g wheat flour; 200 g powdered sugar; 1 tl vanilla sugar; 2 tl ground cinnamon; 1 tl ground cardamom; 125 g soft butter; 1 el tap water

shortbread with cinnamon, cardamom, vanilla sugar and hazelnuts.

Ingredients

Kitchen Stuff

1 food processor
1 cling film
1 rolling pin
1 protruding shapes

Directions

Grind the nuts in the food processor (approx. 30 seconds). Do not grind the nuts too long otherwise too much oil will be released from the nuts.
Put the flour in a bowl and make a well.
Add the finely ground hazelnuts, powdered sugar, vanilla sugar, cinnamon, cardamom and butter.
Knead with your hands into a cohesive dough.
Wrap the dough in cling film. Press a little flat and let rest for 30 minutes in the refrigerator.
Preheat the oven to 170 ˚C. Chop the hazelnuts roughly.
Roll the dough on a floured sheet with the rolling pin to a piece of about 1/2 cm thick.
Put 20 figurines out of the dough with the protrusion, lay them on a baking sheet covered with parchment paper and sprinkle them with the hazelnuts.
Bake the cookies in about 15 minutes until golden brown and done.
Mix the water with the icing sugar and cinnamon. Add extra water drop by drop until you get a smooth glaze.
Remove the cookies from the oven. Allow to cool for 15 minutes and drizzle the biscuits in a zigzag movement with the cinnamon glaze.