Tea Cookies with Hazelnuts

For the tea cookies, separate the eggs. Beat egg whites with a pinch of salt until stiff. Beat egg yolks with sugar and vanilla pulp for 10 minutes until foamy.

Then gently fold in the flour, making the dough crumbly. Mix in the hazelnuts and almonds evenly. Finally, gently fold in the beaten egg whites, that the dough gets a sticky consistency.

Pour the mixture into a loaf pan and bake at 185 degrees for 1 hour. Then let cool and wrap overnight in a well-moistened kitchen towel.

The next morning, cut into thin slices with a slicer and bake again at 175 degrees for 15 minutes until golden brown.

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