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Ingredients

Recipe

230 gFlour
120 gHazelnut, roughly grinded
2 pinchesBaking powder
2 gSalt
30 gCacao spices
60 gIcing sugar
80 gEgg yolk (approx. 4 egg yolks)
140 gButter, soft
1Orange 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