Sesame and Hazelnut Cookie
Ingredients
For 4 sandwich cookies made from 8 cookies
- 4 tablespoons Roasted White Sesame Seeds
- 1/2 cup hazelnut (crushed)
- 6 tablespoons each granulated sugar and flour
- 1/2 grated lemon peel
- 1 egg
- 3 tablespoons lemon juice
Lemon-flavored Butter Cream
- 1/2 lb (approx. 225 g) unsalted butter
- 1 egg white
- 3 tablespoons granulated sugar
- 1 tablespoon water
- 1/2 tablespoon lemon juice
- A dash of grated lemon peel
Directions
- Mix Roasted White Sesame Seeds, hazelnut, granulated sugar, flour and grated lemon peel in a bowl..
- Mix egg and lemon juice in another bowl and mix it with the mixture from (1).
- 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.
- (Make the lemon-flavored butter cream.) Let the butter warm to room temperature.
- Put the egg white into a dry bowl and whip with a handheld electric mixer (or KitchenAid mixer) to stiff-peak.
- Heat granulated sugar and water in a small pan until it bubbles (120 degrees C or 250 degrees F).
- Drop the hot syrup mixture from (6) thinly into the meringue mixture from (5) and keep stirring with the mixer.
- Stop stirring when the mixture from (7) has cooled to room temperature (this is Italian meringue).
- Mix the warmed butter from (4), lemon juice and grated lemon peel in a bowl, and add the Italian meringue from (8) last.
- Sandwich the lemon-flavored butter cream from (9) between the hazelnut cookies from (3).
Tips
The cookies' lemon flavor is refreshing.