My friends and I loved these pastries, especially at Christmas time. We were always so happy when my mother baked these "Busies", as we called them, for us. They are actually fine hazelnut macaroons, which are covered with chocolate couverture and topped with a whole roasted and peeled hazelnut. They keep very well in a biscuit tin, as long as they are not eaten beforehand for reasons of addiction.
For the dough:
250 grams of grated whole hazelnuts
100 grams or 3 egg whites
250 grams of raw cane sugar
1 pinch of salt
1 teaspoon of cinnamon
1 lemon, untreated, grated zest
For the glaze:
Dark chocolate couverture
25 whole hazelnuts, roasted and peeled
Additionally:
Baking wafers, round, smallest diameter
1. Put the grated hazelnuts, egg whites, raw cane sugar and spices in a saucepan.
2. Stir the mixture over very mild heat for 8-10 minutes until the sugar has dissolved.
3. After cooling, shape the dough into balls with damp hands and place them on the wafers.
4. Bake at 200 ° C on the middle rail for 10-12 minutes.
5. After it has cooled down, brush with dark chocolate couverture and place a peeled hazelnut in the middle of the ball.
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