Delicious Swiss hazelnut biscuit ("cookie") if the reader is blessed to be American.

Butter (preferrably unsalted)
Hazelnuts (yum!)
Lemon Zest
Vanilla (the purer to the bean the better)
Pinch Salt

Traditionally baked in a long finger, very crunchy to the bite, but melting like a shortbread when masticated. The large pieces of hazelnut provide texture and surprise, and the vanilla and zest, if baked in generous measure, provide for a lingeringly pleasurable flavour.

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