50 minutes

For the pastry:
self raising flour, 1 + 2 tbsp
egg, 1
oil, 3 tbsp
vanilla extract, 1 tbsp
icing sugar, 3 tbsp

For the custard:
full fat milk, 1 +1/5 cup
pastry flour, 2 tbsp
1 lemon organic or unwaxed
egg yolks, 3
sugar, 1/3 cup
a dash of brandy or rum
icing sugar and chopped nuts to guarnish


On a flat surface, knead the flour, egg, vanilla extract, sugar and oil. Combine them well, first using a fork, then your hands, to shape the dough into a smooth ball. If it’s sticky, wrap it in cling film and put it in the fridge for 30 minutes.
Flatten the pastry (about 2 inch thick) and use a pastry cutter to make 30 small circles. Line them up on a baking tray over a piece of baking paper or over a silicone baking sheet. Bake at 340 F for about 10 minutes, until slightly golden.
In the meantime, make the custard by whipping the yolks with sugar. They should look pale and creamy. Add the flour little by little and stir well.
Wash and dry the lemon, peeling the zest with a knife. Bring the milk to a boil, with lemon zest. Then take the zest out and slowly pour the milk over the egg mixture, without stopping from stirring. Put it over a source of heat and cook gently, stirring all the time until the sauce thickens (in about 10 minutes). Add the liquor during the last couple of minutes of cooking.
Toast the chopped nuts in a pan for a few minutes.
Now compose the biscuits: using a syringe or a teaspoon, put some cooled down custard over one biscuit. Cover with another biscuit, just like a sandwich, then roll it into the hazelnuts. Finish off with a sprinkle of icing sugar.

Thanks to: My Little Italian Kitchen