50 g butter
30 ml sugar
½ tsp vanilla sugar
1/3 of one egg or 1 large egg yolk
40 g flour
1 ml baking powder
50 - 55 g finely ground hazelnuts
whole hazelnuts for garnish
Beat the softened butter, sugar and vanilla sugar until the mixture is pale and fluffy. Add the egg yolk and beat until smooth.
Combine the flour, baking powder and the ground nuts and add to the butter mixture. Stir gently to mix. Divide the dough
into about 25 - 26 pieces (each weighing about 7 to 8 grams) and roll them into small balls.
Place the balls on a baking sheet covered with parchment paper, leaving some space between them. Slightly flatten the balls using a wide palette knife or a spatula. Press one whole or halved hazelnut in the centre of each cake.
Bake the cakes at 225 °C for about 6 minutes or until they are lightly browned.
Transfer the cakes on a wire rack to cool. Store in airtight container.
Makes about 22 to 28 cakes.
Recipe source: adapted from "Pähkinäkakut", Vuorenjuuri, Helena, and Martti Vuorenjuuri (1968) Perheen joulukirja. Helsinki: Otava.