Makes 6 servings
This is a delicious summer desert that I made often when I was cooking in Switzerland. It was a favourite dish during the sweet, juicy peach season. If you cannot locate hazelnuts you can also use blanched almonds.
- 75 g (1 cup/250 ml) hazelnuts or peeled hazelnuts
- ¼ cup (60 ml) butter
- ¼ cup (60 ml) granulated sugar
- ½ cup (125 ml) all-purpose flour
- Pinch salt
- 6 fresh, juicy peaches
- ½ cup (125 ml) whipping cream, whipped until thick and fluffy
- 1 tbsp (15 ml) sugar or to taste
- Garnish: fresh lavender flowers or chopped fresh mint1. To peel hazelnut skins, spread nuts on bake sheet and place in preheated 350ºF (180ºC) oven about 15 minutes to toast nuts until brown but not burnt. Cover nuts in a towel and roll at lease 3 – 5 minutes to release the loose skin. Discard skin. Finely grind nuts in food processor.
2. Cream butter and sugar until fluffy. Add flour, salt and nuts. Knead into a ball. Chill at least 30 minutes.
3. On lightly floured board, roll pastry very thin. Use 3” (7.5 cm) cookie cutter to cut 12 rounds. Place them on bake sheet to bake about 13 to 15 minutes until crisp. Cool on rack.
4. Add sugar to whipped cream to taste. Set aside about ¼ cup (60 ml) whip cream for the garnish.
5. To peel the peaches, place in boiling water or 15 seconds. Remove quickly and peel peaches. Cut peaches around the circumference then thinly slice the peaches and fold into the whipped cream.
6. To serve, place one hazelnut biscuit on a plate. Top with large spoonful of peaches in the cream. Place second biscuit on top pressing down slightly. Garnish with small spoonful of mint or lavender flavoured cream. Finish the other tortes and serve.