Recipes | Aliza Green - Chef, Consultant & Author
Learn to make delicious Turkish semolina sponge cookies accented with hazelnuts and pistachios from a cooking class in Istanbul. Perfect for cookie lovers and travel enthusiasts.
Ingredients
- rated zest of 1 lemon
- 36-42 whole hazelnuts
- 2 cups sugar
- Juice of 1 lemon (3 tablespoons)
- 2 ounces (1/2 cup) finely ground pistachios, optional
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