Chocolate – Baileys – Kipferl
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 100 g almond (s), round
- 50 g chocolate, rated
- 100 g powdered suar
- 200 g butter
- 2 tablespoon Baileys Irish Cream
For the set:
- 150 g chocolate (dark)
- Oil or coconut fat
Print Recipe
Pin Recipe Instructions
- Mix the flour with the almonds, powdered sugar and grated chocolate. Knead together with butter and Baileys to a smooth dough. Divide into three portions, form into small rolls and refrigerate for approx. 1 hour.
- Cut the rolls into pieces approx. 1.5 cm long and shape into croissants. Cover a baking sheet with parchment paper and place the croissants on it.
- Bake in a preheated oven at 180 ° C for about 12-14 minutes. Then let it cool down on the baking sheet.
- Melt the chocolate in a double boiler and dilute with coconut fat or oil as required. Dip the ends of the croissants and then sprinkle them with them if necessary.
- Keep tightly closed in cookie jars.
- Makes approx. 40-50 pieces depending on the size. The calorie value corresponds to an average value.
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