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                                    DCREWS21
                                
                            Shortbread with hazelnuts and spices
shortbread with cinnamon, cardamom, vanilla sugar and hazelnuts.
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                    Ingredients
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.
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                                Add the finely ground hazelnuts, powdered sugar, vanilla sugar, cinnamon, cardamom and butter.
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                                Knead with your hands into a cohesive dough.
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                                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.
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                                Roll the dough on a floured sheet with the rolling pin to a piece of about 1/2 cm thick.
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                                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.
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                                Bake the cookies in about 15 minutes until golden brown and done.
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                                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.
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Nutrition
                                145Calories
                            
                            
                                Sodium0% DV1mg
                            
                            
                                Fat14% DV9g
                            
                            
                                Protein2% DV1g
                            
                            
                                Carbs5% DV15g
                            
                            
                                Fiber4% DV1g
                            
                        
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