Ingredients
- 200 g flour
- 150 g ground hazelnuts
- 150 g cold butter
- 120 ml Quebec maple syrup
- 1 egg
- 1 yolk
- 5 g cinnamon
- 2 g cloves
- 1 lemon zest
- pinch salt
- 300 g raspberry jam
- 1 egg (wash)
Method
- Rub flour, hazelnuts, butter, spices, zest, salt; bind with syrup, egg, yolk.
- Chill dough 1 h.
- Press two thirds into 24 cm tin, spread jam.
- Roll remaining dough, cut strips, lattice on top; brush with egg.
- Bake 40 min at 175 °C until deep brown.
Conversion and rationale
Original sweetener (classic version): 150 g sugar
Conversion used: Replace 150 g sugar with 120 ml maple syrup; omit any added liquid; bake at 175 °C instead of 190 °C to protect nuts.
Why Quebec maple syrup: Maple deepens toasted hazelnut and spice while pairing tartly with raspberry, delivers manganese, and champions Quebec terroir.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →