Summary

Ingredients

• 250 g flour
• 600 g suar
• 4 egg (s)
• 15 g inerbread spice
• 2 teaspoons cinnamon
• 50 g orane peel
• 50 g lemon peel
• 500 g hazelnuts, round
• 7 butter croissants (Bamberger, 1 day old, grated)
• 7 g deer horn salt
• 0.5 liter ½ water, hot
• 1 pack cake icing (chocolate)

Print Recipe Pin Recipe

Instructions

1. Dissolve staghorn salt in hot water, chop up the Bambergs in the food processor or rub by hand. Chop the orange peel and lemon peel and mix with 100 g hazelnuts. Mix all ingredients well and let stand for 15 minutes. Distribute the mixture evenly on the wafer (7 cm diameter).
2. Put in the oven at 160 ° and bake for about 30 minutes. Let cool and cover with chocolate icing.