- 500 g Bakers Sugar
- 3 Eggs
- 500 g Ground Hazelnut
- 1 tsp Lemon Zest
- 40 mm Oblaten
- 48 Whole Hazelnuts
Preheat oven to 330°F and line a cookie sheet with parchment paper.
Beat the eggs until firm. Add the sugar and continue beating until the sugar is almost dissolved.
Fold in the ground hazelnuts and lemon.
Heap dough onto the center of each oblaten.
Press a whole hazelnut half way down into the center of each cookie. Place on cookie sheet leaving ¾ of an inch between each cookie.
Bake until golden brown. Approx. 15 to 25 minutes.
Oblaten are thin wafers which are often used in the baking of German Christmas cookies to add support to the dough.