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
Preheat oven to 180°C - 200°C.
Cream together the butter, sugar and ground hazelnut in a machine bowl until smooth.
Add the egg whites and vanilla.
Fold in the Laucke Wallaby Flour, cinnamon and nutmeg. Be careful not to overmix.
Using a star tube no. 7 in a piping bag, pipe out crescents onto a prepared baking tray.
Baking temperature – 180˚C - 200˚C.
Baking time between 8 to 12 minutes.
Whilst still hot dust with icing sugar.
Helpful Hints
- FINISHING IDEA:
Sandwich together with raspberry jam.
