Hazelnut Busserl

Ingredients

• 100 g marzipan base
• 3 egg whites
• 100 g ground hazelnuts
• 50 g sugar
• 1 pinch salt
• Lemon juice
• 2 tsp grated lemon zest
• 2 tsp Cinnamon
• butter (for greasing the baking sheet)
• 40 hazelnuts
• 100 g powdered sugar

Instructions

1. 1.

   Preheat the oven to 160°C and grease a baking sheet with butter.

2. 2.

   Beat the egg whites until stiff. Gradually add salt, sugar, lemon juice, lemon zest, and cinnamon, continuing to beat until the meringue is very firm. Finely chop the marzipan, mix it with the ground hazelnuts, and gently fold both into the meringue. Using two damp teaspoons, drop small mounds onto the sheet, spacing them apart. Bake on the middle rack for about 25 minutes. Remove and let cool.

3. 3.

   Whisk powdered sugar with a little water to make a thick glaze; spoon a dollop onto each cookie and top with one hazelnut. Let dry.