Viking Maxi King (Viking Hazelnut Cookies)

Ingredients

• 200 g Hazelnuts (Crushed in a mortar or pulsed in a blender)
• 1 Egg (Large)
• 3 tbsp Honey (To taste)
• 50 g Flour (Adjust based on dough consistency)

Steps

1. 1

   Preheat your oven to 100°C (212°F).

2. 2

   Crush the hazelnuts using a mortar and pestle for a traditional texture, or use a blender/food processor for a quicker result.

3. 3

   In a mixing bowl, beat one egg with the honey until the mixture becomes frothy and light.

4. 4

   Fold the crushed hazelnuts and the flour into the egg mixture until a workable dough forms.

5. 5

   Shape the dough into small cookies or rounds.

6. 6

   Place the cookies on a baking sheet and bake at 100°C (212°F) for approximately one hour until dried and set.

Notes

Historically, these would have been baked on a hot stone next to an open fire. The low temperature (100°C) in a modern oven mimics this slow drying process. The creator notes they taste like a Kinder Maxi King but without the caramel or mascarpone cream.

Nutrition per serving

• Viking
• Historical
• Cookies
• Dessert
• Hazelnuts
• Baking
• Ancient Recipes