GHAD Agro International

Ingredients (for 4 sandwich cookies made from 8 cookies)

Directions

• Mix Roasted White Sesame Seeds, hazelnut, granulated sugar, flour and grated lemon peel in a bowl..

• Mix egg and lemon juice in another bowl and mix it with the mixture from (1).

• Drop the mixture from (2) by teaspoonfuls onto a cookie sheet lined with parchment paper. Bake in the preheated oven at 180 degrees C (350 degrees F) until it turns brown and crisp.

• (Make the lemon-flavored butter cream.) Let the butter warm to room temperature.

• Put the egg white into a dry bowl and whip with a handheld electric mixer (or KitchenAid mixer) to stiff-peak.

• Heat granulated sugar and water in a small pan until it bubbles (120 degrees C or 250 degrees F).

• Drop the hot syrup mixture from (6) thinly into the meringue mixture from (5) and keep stirring with the mixer.

• Stop stirring when the mixture from (7) has cooled to room temperature (this is Italian meringue).

• Mix the warmed butter from (4), lemon juice and grated lemon peel in a bowl, and add the Italian meringue from (8) last.

• Sandwich the lemon-flavored butter cream from (9) between the hazelnut cookies from (3).