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Ingredients
Hazelnut Holiday Petits Fours
- For cakes
- 200 grams softened butter
- 250 grams sugar
- 3 eggs
- 450 grams Pastry flour
- 100 grams ground Hazelnuts
- 1 ½ tsps Baking powder
- 1 tsp Ground cinnamon
- ½ tsp Ground clove
- 1 Tbsp cocoa powder
- 250 milliliters milk
- For garnish
- 1 jar Red currant jelly
- 200 grams chopped Hazelnuts
- 200 grams powdered sugar
- 2 Tbsps lemon juice
- 25 whole Hazelnuts
Preheat the oven to 180°C (approximately 350°F). For the cakes, cream together butter and sugar until light and fluffy. Add the eggs, one at a time and continue to beat in the mixer for another 3 minutes. Mix together the flour, ground hazelnuts, baking powder, cinnamon, cloves, and cocoa powder. Mix half the flour into the butter mixture, then mix in half the milk. Continue with the remaining flour and the remaining milk.
Evenly spread dough on a parchment-lined baking pan and bake for 30 to 35 minutes or until a toothpick comes out clean. Cool on a wire rack. Divide the cake into 25 to 30 pieces.
Melt the red currant jelly in a saucepan over low heat. Coat the sides cake pieces with jelly and roll the sides immediately in chopped hazelnuts. Mix the powdered sugar with the lemon juice to form a thick cream. Ice the top if the cakes. Place a hazelnut in the middle of the icing and let the icing set. Serve on a platter.