Recipes

Pertikus

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
300 g Soft unsalted butter 1¼ cups
225 g Caster sugar 1 cup
225 g Raw ground Hazelnuts 1⅞ cups
38 g Egg whites 2½ tbsp
300 g Laucke Wallaby Flour 1⅞ cups
2 g Vanilla Essence ½ tsp
1 g Cinnamon ⅓ tsp
1 g Nutmeg

Method

  1. Preheat oven to 180°C - 200°C.

  2. Cream together the butter, sugar and ground hazelnut in a machine bowl until smooth.

  3. Add the egg whites and vanilla.

  4. Fold in the Laucke Wallaby Flour, cinnamon and nutmeg. Be careful not to overmix.

  5. Using a star tube no. 7 in a piping bag, pipe out crescents onto a prepared baking tray.

  6. Baking temperature – 180˚C - 200˚C.

  7. Baking time between 8 to 12 minutes.

  8. Whilst still hot dust with icing sugar.

Helpful Hints

  • FINISHING IDEA:
    Sandwich together with raspberry jam.

  • Laucke Specialities
  • Bake: 8 - 12 minutes
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