Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 400 grams | Hazelnut meal |
| 300 grams | Flour |
| 200 grams | Butter |
| 180 grams | Sugar |
| 4 \N | Egg yolks |
| 200 grams | Apricot marmalade |
| 10 grams | Lemon skin |
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Mix hazelnut and egg yolk together. Spread in oven pan. Cover with lemon skin. Spread rest of mixture on top of lemon skin. Bake in oven 180 C for 30 mins. Source: Given to share with the express permission of Chef de Cuisine