Peanut-finger
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 1 hr 6 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 0.5 teaspoon ½ gingerbread spice
- 0.5 teaspoon ½ cinnamon
- 1 pinch (s) salt
- 200 g butter or mararine
- 130 g suar, brown
- 1 egg yolk
- 100 g peanuts, unsalted
- 3 tablespoon peanut butter
- 150 g chocolate couverture, dark
Print Recipe
Pin Recipe Instructions
- Mix the flour and the spices and knead with cold butter, cut into pieces, 80 g of sugar and 1 egg yolk. Chill for about 30 minutes.
- Now chop the peanuts fairly finely. Melt 50 g of sugar. Stir in peanut cream. (If the mixture is too firm, add 1-2 tablespoons of water and continue to heat while stirring.) Add the nuts. Set the nut mixture aside.
- Roll out the dough between 2 layers of baking paper into a rectangle (approx. 30 cm). Halve lengthways to make 2 sheets of dough (30 cm each). Carefully brush one half with the nut cream and cover with the other. Roll over it lightly with the rolling pin again
- Cut the pastry into 1cm wide strips and halve them once again and twist them into each other. Place on 2 baking sheets lined with baking paper. Bake one after the other in a preheated oven at 175 ° C for approx. 10 minutes and then allow to cool.
- Melt the couverture in a water bath and dip the fingers halfway in and allow to cool.
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