Eggnog – Nut Thaler
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 200 g butter
- 100 g powdered suar
- 1 packet vanilla sugar
- 1 egg yolk
- 170 g walnuts, halved
For the glaze:
- 3 tablespoon egg liqueur
- 75 g powdered suar
Print Recipe
Pin Recipe Instructions
- Mix the butter, sugar, vanilla sugar and egg yolks together until frothy. Chop the walnuts with a knife or a food processor. Knead the flour and 100 g of the chopped walnuts into the butter mixture.
- Shape the dough into three rolls approx. 20 cm long. Roll the dough rolls in the remaining walnuts, wrap in aluminum foil and let them freeze lightly in the freezer for 30 minutes. In the meantime preheat the oven to 180 degrees (hot air)
- Then remove the aluminum foil and cut the dough rolls into approx. 1 cm thick slices and place on a baking sheet lined with baking paper and bake for 15 minutes.
- For the glaze, sift through the powdered sugar and mix with the egg liqueur to form an even mixture. Spread the glaze on the cooled thalers with a cake brush and allow to dry.
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