Summary

Ingredients

For the dough: (chocolate dough)

• 250 g flour
• 100 g powdered suar
• 50 g cocoa powder
• 200 g butter
• 1 egg (s)

For the dough: (pistachio dough)

• 250 g flour
• 100 g powdered suar
• 75 g pistachios, very finely round
• 200 g butter
• 1 egg (s)
• 1 egg white, for brushing

For decoration:

• 150 g chocolate couverture, dark
• 25 g pistachios, finely chopped

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Instructions

1. Make a smooth dough from the ingredients of the respective dough.
2. Quarter the chocolate dough, press it flat and wrap it in cling film.
3. Also quarter the pistachio dough, shape into rolls approx. 20 cm long, also wrap in cling film and let both dough rest in the refrigerator for approx. 1 hour.
4. Roll out the chocolate dough approx. 5 mm thick. As rectangular as possible and long enough that you can completely roll up a pistachio dough roll. Brush with egg white and roll the pistachio dough tightly into the chocolate dough. Seal the seam well. Cut straight on the sides, wrap in foil again and let cool well.
5. Then cut each roll into approx. 0.5 mm thick slices, place them on a baking sheet lined with baking paper and bake in a preheated oven at 180 ° for approx. 10 -12 minutes. Place on a rack and let cool down.
6. Melt the couverture and dip the thalers up to a third, sprinkle with chopped pistachio nuts and allow to dry on baking paper.