Page 56 - Pastry & Baking Magazine

54
Pastry & Baking
North America
Sweet Spectrum
1.
Ingredients for dough: powdered sugar,
hazelnut flour, egg whites, and cinnamon.
2.
Blend powdered sugar, hazelnut flour, and
cinnamon in mixer.
3.
Add egg whites until thoroughly combined.
4.
Turn out dough onto plastic wrap.
5.
Wrap dough in plastic wrap.
1.
Method:
1.
Blend the powdered sugar, hazelnut flour, and cinnamon in
the mixer.
2.
Add the egg whites a little at a time until the dough is smooth.
3.
Wrap the dough in plastic wrap and let it chill for 2 hours
or overnight.
4.
Make the Egg White Glace.
5.
Dust dough with powdered sugar to keep it from sticking
and roll out to 1-cm thickness.
6.
Using a scraper, spread a 1.5-mm (
1
/
16
-
inch) layer of Egg
White Glace.
7.
Place into the freezer for 15 to 20 minutes, to allow easier
portioning of the dough.
8.
Cut with star cutter. Dip cutter into a small bowl of water
to clean if it begins to stick to the dough.
9.
Place cookies on 5-inch x 8-inch parchment lined sheet
pan and bake for 20 minutes at 300
°
F.
Chef ’s note:
Reuse the leftover cut dough by adding more
hazelnut flour and proportional more cinnamon until
desired dough consistency, and re-roll to 1-cm thickness
while repeating the process
2.
3.
4.
5.