Ingredients
Recipe
| 230 g | Flour |
| 120 g | Hazelnut, roughly grinded |
| 2 pinches | Baking powder |
| 2 g | Salt |
| 30 g | Cacao spices |
| 60 g | Icing sugar |
| 80 g | Egg yolk (approx. 4 egg yolks) |
| 140 g | Butter, soft |
| 1 | Orange zest |
Preparation
Preparation in kitchen machine
- Place the cacao nibs in a food processor and grind in short intervals. Alternatively in a
Roll the Zipper bag finely with a rolling pin. - Place the flour, hazelnuts, cacao spice mixture, salt, baking powder, orange zest and icing sugar in a
in a bowl. - Roughly dice the butter and also add to the mixing bowl.
- Mix the ingredients together and add the egg yolk.
- Let it knead until it becomes an even mass.
- Chill for at least 30 minutes.
- Roll out the dough to approx. 5 mm and cut out with the cutters. Then chill for 15 min to ensure a uniform baking result.
- Finally, bake the pastries at 170 °C top/bottom heat for 5-10 min.
Preparation by hand
- Place the cacao nibs in a food processor and grind in short intervals. Alternatively in a Roll the Zipper bag finely with a rolling pin.
- Pile the flour, hazelnuts, cacao spice mixture, salt, baking powder, orange zest and icing sugar and form a hole in the middle.
- Dice the butter roughly and spread it around the edge.
- Place the egg yolks in the hole, then whisk in the flour first.
- Then knead the butter lightly with your fingertips and the flour, slowly adding the egg yolk until the mixture is evenly combined.
- Chill for at least 30 minutes.
- Roll out the dough to approx. 5 mm and cut out with the cutters. Then chill for 15 min to ensure a uniform baking result.
- Finally, bake the pastries at 170 °C top/bottom heat for 5-10 min.
Tip
- Can be filled with raspberry jam.
- Can be dusted with icing sugar.
Storage time
airtight and dry ca. 4 Tage