Brandenburger Eierplätzchen
Egg cookies with cinnamon, lemon, and sweet hazelnut topping from Brandenburg.
Region Brandenburg
Servings 30 pieces
Ingredients
For the topping:
- 2 egg whites
- 2 tbsp sugar
- 2/3 cup hazelnuts
Instructions
- Preheat the oven to 350°F/180°C .
- Peel the hard boiled eggs, cut in half and remove the yolks. Mash the egg yolks with a fork, and mix with the sugar, salt, cinnamon and lemon zest. Add the flour and butter, and knead everything together. Chill the dough for 30 minutes.
- Place the dough on a floured surface, and roll out to slightly less than ¼ inch thick. With a cookie cutter or other instrument, cut small circles out of the dough and place on a greased baking sheet.
- For the topping, beat the egg whites until stiff and stir in the sugar. Coat the dough circles with the egg white mixture. Cut the hazelnuts in half, placing a half into the egg foam on each cookie.
- Bake in a preheated oven for about 20 minutes.
