Recipe
Sesame and hazelnut cookie
30 min
Calories 806 kcal
*Calories are for one serving.
Ingredients (4 sandwich cookies made from 8 cookies)
| Roasted White Sesame Seeds | 4 tablespoons |
|---|---|
| Hazelnut (crushed) | 1/2 cup |
| Flour | 6 tablespoons |
| Granulated sugar | 6 tablespoons |
| Grated lemon peel | 1/2 |
| Egg | 1 |
| Lemon juice | 3 tablespoons |
| 【Lemon-flavored Butter Cream】 | |
| Unsalted butter | 1/2 lb (approx. 225 g) |
| Egg white | 1 |
| Granulated sugar | 3 tablespoons |
| Water | 1 tablespoon |
| Lemon juice | 1/2 tablespoon |
| Grated lemon peel | A dash |
Directions (30 min)
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Mix Roasted White Sesame Seeds, hazelnut, granulated sugar, flour and grated lemon peel in a bowl..
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Mix egg and lemon juice in another bowl and mix it with the mixture from (1).
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Drop the mixture from (2) by teaspoonfuls onto a cookie sheet lined with parchment paper. Bake in the preheated oven at 180 degrees C (350 degrees F) until it turns brown and crisp.
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(Make the lemon-flavored butter cream.) Let the butter warm to room temperature.
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Put the egg white into a dry bowl and whip with a handheld electric mixer (or KitchenAid mixer) to stiff-peak.
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Heat granulated sugar and water in a small pan until it bubbles (120 degrees C or 250 degrees F).
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Drop the hot syrup mixture from (6) thinly into the meringue mixture from (5) and keep stirring with the mixer.
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Stop stirring when the mixture from (7) has cooled to room temperature (this is Italian meringue).
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Mix the warmed butter from (4), lemon juice and grated lemon peel in a bowl, and add the Italian meringue from (8) last.
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Sandwich the lemon-flavored butter cream from (9) between the hazelnut cookies from (3).
Tips: The cookies’ lemon flavor is refreshing.
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