- 70 g of hazelnut flour
- 60 g of almond flour
- 180 g icing sugar
- 100 g of 00 flour
- 160 g soft butter
- 60 g of pistachio paste (if you don't have it, blend some chopped pistachios or already peeled pistachios with 30 g of icing sugar, then add a teaspoon of seed oil and blend until you obtain a paste)
- 30 ml of oil (I used rice oil, very neutral, or use monthly corn oil)
- 80 g of egg yolks
- 40 g of eggs
- 100 g egg whites
- 30 ml of milk
- 50 g of icing sugar
INGREDIENTS (for the rum glaze)
- a pack of apricot jam
- 180 g icing sugar
- 40 ml of water
- 5 ml of dark rum (I only had white rum, I used this)
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- to decorate
- some pistachios (I used chopped pistachios) and some hazelnuts