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Hazelnut biscuits
( SERVES 20 )

NZ Woman's Weekly

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Your friends and family will marvel at these artistic and clever cookies.

1 pinch	Salt
1¼ cups	Plain flour
¼ cup	Caster sugar
70 g	Ground hazelnuts
100 g	Unsalted butter, cut into small pieces
2	Eggs, yolks
1 Tbsp	Cocoa powder, sifted
1	Egg, white, lightly beaten

Preheat the oven to 180C .
Sift the flour, salt and sugar into a bowl. Mix in the nuts. Rub the butter into the mixture until it has the texture of breadcrumbs.
Add the egg yolks to form a soft dough. Divide the mixture in half and mix one portion with the cocoa.
Roll each portion out thinly on a floured surface. Using cutters in two different sizes, cut out the biscuits.
With a pastry brush, coat the underside of the small biscuit with egg white and place on top of the larger biscuit.
Place the biscuits on a greased tray and chill for 30 minutes.
Bake for 12 to 15 minutes. Cool and store in an airtight container.