Pumpernickel

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 250 g flour
  • 50 g cornstarch
  • 100 g suar
  • 1 packet vanilla sugar
  • 2 egg (s)
  • 125 g mararine
  • 100 g hazelnuts, round, lihtly toasted
  • 125 g chocolate flakes
  • 4 tablespoon brandy
  • 50 g couverture, semi-sweet
Pumpernickel
Pumpernickel

Instructions

  1. For the dough, sieve the flour mixed with cornstarch onto the table top. Make an indentation in the middle. Add sugar, vanilla sugar and eggs and mix with part of the flour to make a thick paste. Then put the cold margarine cut into pieces, the hazelnut kernels and the chocolate, cover them with the flour mixture and quickly knead all the ingredients from the center to a smooth dough. Should it stick, put it in the cold for a while. Shape the dough into walnut-sized balls and place on a greased baking sheet.
  2. Bake for about 10 minutes at 175-200 degrees.
  3. After baking, immediately place the cookies on parchment paper and brush with the brandy using a brush.
  4. For the topping, stir the couverture in a small saucepan over low heat to a smooth mass. Sprinkle the cooled pastry with it.

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