1. Ingredients: 30 grams of hazelnut kernels, 60 grams of butter, 25 grams of fine sugar, 1/4 teaspoon of salt, 12 grams of whole eggs, 55 grams of low-gluten flour, 1/8 teaspoon of baking powder, 8 grams of almond flour
2. Chop the ripe hazelnuts and set aside. Soften the butter, add sugar and salt, and beat evenly with a whisk. Add whole eggs in portions and beat evenly. Mix low-gluten flour and baking powder, sift in, and mix slightly
3. Add almond flour and chopped hazelnuts, mix into a uniform batter, use a spoon to take 8 g each, put it on the baking tray, put it in the oven, middle layer, high and low heat 170 degrees, bake for 25 minutes, turn off the heat, continue to simmer for 10 minutes
Tips:1. Hazelnuts can be replaced with other nuts. The nuts used need to be roasted in advance and allowed to cool for use;
2. Ripe nuts are used here, so there is no need to bake them.
