Cranberrie Chocolate Taler
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the filling:
- 125 g cranberries, dried
- 50 g almond (s), round
- 75 g chocolate decoration, (droplets)
- 1 egg (s)
- 1 point vanilla sugar
- 0.5 teaspoon ½ cinnamon powder
For the kneading dough:
- 375 grams flour
- 150 grams sugar
- 1 point vanilla sugar
- 1 egg (s)
- 180 g butter, soft
- 2 tablespoon water
- 2 tablespoon cocoa powder
Print Recipe
Pin Recipe Instructions
- Filling: Chop the cranberries very finely and mix with the other ingredients.
- Dough: Sieve the flour into a bowl and add the rest of the ingredients, except for the cocoa. Process everything with the mixer first on the lowest, then on the highest level to form a dough.
- Halve the dough, knead the cocoa under one half.
- Roll out the light and dark dough separately on a lightly floured work surface into a rectangle of 20 x 10 cm.
- Place the light dough on the dark dough, press it down and carefully roll it out into a rectangle of 40 x 20 cm. Spread the cranberrie chocolate mixture on the dough. Halve the rectangle so that there are 2 rectangles of 40 x 10 cm, roll up these rectangles tightly from the long side and place in the refrigerator for an hour.
- Preheat oven: top / bottom heat 200 ° C, hot air 180 ° C
- Cut the rolls evenly into 1 cm thick slices, place on the baking sheet (lined with baking paper) and bake for 10 minutes.
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