Delicious
Swiss hazelnut biscuit ("
cookie") if the reader is
blessed to be American.
Consituents:
Flour
Butter (preferrably unsalted)
Hazelnuts (yum!)
Sugar
Eggies
Lemon Zest
Vanilla (the purer to the bean the better)
Pinch Salt
Traditionally baked in a long finger, very crunchy to the bite, but melting like a shortbread when masticated. The large pieces of hazelnut provide texture and surprise, and the vanilla and zest, if baked in generous measure, provide for a lingeringly pleasurable flavour.