The Catalan TableCerdans
Cerdans are crunchy cookies made with whole raw hazelnuts from the D.O. Reus, combined with sugar and flour to create a rich and sweet texture.
Ingredients
Servings
8
Measurement units
Ingredients
- 300 grsraw whole hazelnuts (D.O. Reus)
- 200 grssugar
- 200 grsflour
- 1 copetaanise (or about 8 grams of star anise)
- 1 culleradetaground cinnamon
- 1 culleradetainstant yeast
- 120 mlmilk (approx.; depends on consistency)
Nutritional Information
Per serving
Calculated for 8 servings
Calories
468 kcal
Protein
10.2 g
Fat
23 g
Carbohydrates
56.4 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- Half an hour before baking, preheat the oven to 180 ºC.
- In a large bowl, mix the whole hazelnuts, sugar, sifted flour, teaspoon of instant yeast, and the glass of Danish liqueur.
- While stirring, gradually add the milk until you achieve a dough with a texture that is not too homogeneous (the whole hazelnuts should be noticeable).
- Once the desired texture is achieved, compact the dough by forming a log and then flatten it with your hands until you get a rectangular shape approximately half a centimeter thick.
- Place the dough in the refrigerator to chill for at least 30 minutes.
- Preheat the oven to 180 ºC for an additional 20 minutes.
- Once the dough has solidified, slice it into pieces approximately one centimeter thick.
- Bake the slices at 180 ºC for 20 minutes or until they are well-cooked and golden.
- Let them cool on a wire rack so they do not retain moisture.
Original recipe
View or download the original PDF document.