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1/2 cup hazelnuts (filberts) blanched and peeled
1/2 cup almonds, blanched and peeled
2 Tbsp sugar
1/2 cup butter, room temperature
6 Tbsp sugar
1 egg yolk
1 tsps grated lemon peel
1` Tbsp lemon juice (fresh if possible)
1 cup flour
1 tsp cinnamon
1/4 tsp ground cloves
1 cup raspberry jam (or any tart jam)
Note: to skin nuts, plunge them into boiling water for 5-8 minutes, drain and pinch off skins.
Place nuts and 2 Tbsp of sugar in blender or processor and grind until they are like fine dry bread crumbs. Set aside. In a medium bowl cream butter and sugar until fluffy. Beat in egg yolk, lemon peel and lemon juice. Stir flour, cinnamon and cloves into the sugar-nut mixture and then add this to the other mixture, mixing gently but completely. Wrap the dough in plastic wrap and refrigerate for 1 hour or until firm enough to handle. Preheat oven to 375. Form generous teaspoons of dough into inch balls and place them 2 inches apart on an ungreased baking sheet. Dent the top of each with your finger. Bake at 375 for 10-12 minutes or until lightly browned on the bottom, and barely firm to the touch. Cool on a rack and then fill the dents with jam.
Yield: 4 dozen approximately.
Submitted by Rita DeHaan, Cornwall R.R. 2, P.E.I.