10 Ingredients
  • ¾ cup (3 ounces) hazelnuts
  • 2 ½ cups pastry or unbleached cake flour, sifted, divided, plus additional for sprinkling
  • 1 ¼ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ⅛ teaspoon fine sea salt
  • 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature, cut into ½-inch cubes
  • ½ cup plus 1 tablespoon superfine sugar
  • 1 large egg, at room temperature, beaten
  • Approximately ½ cup raspberry preserves
  • Confectioners’ sugar, for decoration
Nutrition
109
5% daily value
36 servings
                                       
                                            low-​sodium, vegetarian
     

Fat

8% 5

Saturated

13% 3

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 0

Carbs

5% 14

Carbs (net)

- 14

Fiber

2% 0

Sugars

- 5

Sugars, added

- 5

Protein

3% 1

Cholesterol

5% 15

Sodium

1% 17

Calcium

1% 12

Magnesium

1% 6

Potassium

1% 33

Iron

5% 1

Zinc

1% 0

Phosphorus

4% 26

Vitamin A

4% 35

Vitamin C

1% 1

Thiamin (B1)

8% 0

Riboflavin (B2)

4% 0

Niacin (B3)

4% 1

Vitamin B6

2% 0

Folate equivalent (total)

8% 31

Folate (food)

- 8

Folic acid

- 13

Vitamin B12

1% 0

Vitamin D

1% 0

Vitamin E

3% 0

Vitamin K

1% 1
Comments
 
×