Hazelnut Dessert Recipe
Since I am not very fond of sorbet dessert, I don't make it very often, and therefore I cannot share too many sorbet dessert recipes with you, taking refuge in your forgiveness. But don't worry, when I do, I do the best for you:) So much so that even I ate 5-6 pieces of hazelnut pare I made for my wife's colleagues before I sent it to work. I can't explain how good the taste and smell of hazelnut is. Of course, you should use fresh and good hazelnuts in order to capture that wonderful taste.
When I have the chance, I would like to touch on the issue of not absorbing the syrup, which is the most common problem in making syrup from dough. If your sweet cookies do not absorb syrup and remain dry, you have either added too much flour or overcooked it. After encountering the problem, the reason is not very important, in fact, the important thing is the solution. You poured the syrup on your dessert, and after a few hours you saw that it was still dry inside. What you need to do is pour 2 cups of boiling water over the desserts, cover the tray with cling film in an airtight manner and leave it unopened until it cools down. No need to add sugar to the water. Don't worry, it doesn't affect the sugar level.
Enjoy the recipe...
- 150 gr butter at room temperature,
- 1 egg,
- 2 tbsps of powdered sugar,
- 1/2 cup of semolina,
- 1 cup of grounded hazelnuts,
- 10g of baking powder,
- 2-2,5 cups flour,
- Hazelnuts for topping.
- 3 cups of sugar,
- 3 cups of hot water,
- 1 slice of lemon
- Take butter, eggs, powdered sugar, hazelnuts, semolina and baking powder in a bowl and mix well with your hands,
- Gather the dough by adding flour little by little and knead for a few minutes,
- Make walnut sized balls, press them lightly and place them on the baking tray,
- Place one hazelnut on them,
- Bake in a preheated oven at 180 C degrees until lightly browned,
- For the syrup, put water, sugar and lemon slice (without squeezing) into the pot and stir constantly until the sugar dissolves,
- Lower the heat and boil for 5-10 minutes and remove from the fire,
- Pour the hot syrup over the cooled cookies,
- Cover with a tray and rest for at least 3 hours (overnight for best results).