Preparation

The butter is softened and beaten with the sugar in stainless steel dishes until white. To this mass are added egg yolks, parts, orange cedar, cocoa, liqueur and a part of flour mixed with roasted hazelnuts or almonds. Meanwhile the egg whites are beaten like meringue.

Add the egg whites, mix lightly, add the rest of the flour mixed with the hazelnuts and egg whites (meringue). The prepared dough is poured into forms lined with paper and baked at a temperature of 190 – 200 degrees Celsius for 40 – 50 minutes. Once cooled, the paper is removed from the mold and sprinkled with powdered sugar.