Crunchy Chocolate
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g mararine
- 50 g powdered suar
- 0.5 ½ pack vanilla sugar
- 125 g cornstarch
- 15 g cocoa powder
- 0.5 teaspoon ½ cardamom
- 0.5 teaspoon ½ cinnamon
- 37 g ready-mix, luten-free (liht cake mix from Schär)
- Hazelnuts, whole
Print Recipe
Pin Recipe Instructions
- Mix all ingredients well together up to the cinnamon, then knead in the flour.
- Shape this dough into 2 rolls and put them in a cool place for an hour.
- Cut slices from the rolls and press a whole hazelnut into each slice. Squeeze the slices together around the nut so that it doesn`t fall out.
- Place on a baking tray lined with baking paper.
- Bake at 155 degrees convection for about 15 minutes.
- After cooling, dust with icing sugar.
- Makes 1 tray
- Storage: tin can
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