1 cup hazelnuts
1 cup granulated sugar
Nonstick spray
1/4 teaspoon kosher salt, plus additional for seasoning
3 eggs
1 teaspoon almond extract
2 lemons, zested
2 cups all-purpose flour, plus additional for forming the dough
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
Lemon Curd, see recipe
3 eggs
1/3 cup granulated sugar
2 lemons, zested
1 orange, zested and juiced
1/2 cups lemon juice, strained
4 tablespoons (1/2 stick) unsalted butter, cut into thin slices
* Add some water if you are afraid of burning the sugar. If the caramel starts to cool and become thick, heat it gently (over low heat) for a minute or two. That will loosen the sugar.
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