sharing recipes from one generation to the next
Julia was painfully shy, but under her awkward facade was an energetic intelligent woman with an ascerbic dry wit and a ready laugh. She loved to drink red wine. Bacchus provided the catalyst for gaining Julia’s confidence and warm friendship.
Julia baked these barely sweet, delicious buttery biscuits to enjoy with strong coffee, a remnant of her Dutch heritage, and though I’ve adapted the recipe a little, they are none the worse for it.
250g cultured unsalted butter
1 tsp vanilla
2 cups ground hazelnuts
1 1/2 cups white spelt flour
Line two oven trays with baking paper. Pre heat the oven to 180C
Cream the butter, vanilla and sugar. Stir in the nuts and sifted flours.
Shape the dough into crescents by making 5 cm long “sausages” and bending them in the middle.
Roll in icing sugar while warm.
Makes approx 45 biscuits.
Store in an airtight container.