Delicious Swiss hazelnut biscuit
") if the reader is blessed to be American
Butter (preferrably unsalted)
Vanilla (the purer to the bean the better)
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.