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( Piped Hazelnut Biscuits )

( Piped Hazelnut Biscuits )


To make about 5 dozen biscuits

½ lb butter, softened
½ lb sugar
2 eggs
1 teaspoon vanilla essence
½ lb sifted plain flour
5 oz shelled hazelnuts, ground, using an electric blender, a mortar and pestle or a nut grater


Preheat the oven to Mark 4: 350°F. Cream the butter and sugar together in a large bowl by mashing them against the sides of the bowl with a wooden spoon until light and fluffy. Then beat in the eggs one at a time, add the vanilla and continue beating until smooth. Sift the flour into the mixture 2 oz at a time, beating well after each addition. Finally, beat in the hazelnuts.


Put the dough into a piping bag or a biscuit press fitted with a medium­-sized star tube. Pipe the dough out on ungreased baking sheets forming rounds and rings about 1½ inches in diameter, or S-shapes and crescents about 2 inches long, and spacing the biscuits 1 inch apart. Bake in the centre of the oven for about 10 minutes, until the biscuits are firm and light brown. Transfer them immediately to a cake rack to cool, using a palette knife. Spritzgebäck can be stored for several weeks in sealed jars or tins.

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