Tiger Eyes

On a work surface, quickly knead flour, baking powder, sugar, vanilla sugar, the egg, 150 g ground hazelnuts, a pinch of salt and butter into a smooth dough.

Wrap the dough in cling film and chill for about 30 minutes.

Preheat the oven to 180 °C (convection) and line a baking sheet with parchment paper.

Form about 40 walnut-sized balls from the dough, place them on the sheet and press a depression into the center of each ball with the handle of a wooden spoon.

Whisk the egg white, brush the cookies with it and sprinkle with the remaining ground hazelnuts.

Bake the cookies for 12–15 minutes until lightly golden brown.

Remove the tiger eyes from the sheet and let them cool completely on a wire rack.

Gently warm the red currant jelly over low heat until it is spreadable or slightly liquid.

Fill the warm jelly into the depressions and allow to set.