Dough
225 g unsalted butter
225 dl plain flour
1 tsp Dansukker Vanilla Sugar
75 ml cream
Filling
200 g hazelnuts
150 g Dansukker Muscovado Sugar
1 egg white
10 ml water
15 g unsalted butter at room temperature
Work together the butter, flour and vanilla sugar to a breadcrumb consistency. Add the cream and work together quickly to make a dough. Put the soft dough in a plastic bag and refrigerate for at least 2 hours or ideally overnight. Grind the nuts. Mix them with the sugar, egg white and water and stir to a smooth paste. Add the butter. Roll out the dough on a sheet of baking parchment into a rectangle measuring about 20 x 20 cm. Spread with the filling. Fold the rectangle in half with the help of the paper. Cut out 1 cm thick strips. Twist them a couple of times, then place them on a parchment-lined baking tray. Bake in the centre of the oven at 225 °C for approx. 7 minutes. Leave to cool on the baking tray.
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