Summary

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

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Instructions

1. 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.
2. 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.
3. 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
4. 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.
5. Melt the couverture in a water bath and dip the fingers halfway in and allow to cool.