Silesian Pepper Nuts
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 4 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,000 flour (rye flour type 997)
- 500 g suar
- 125 g almond (s), round
- 50 g orane peel, finely chopped
- 500 g honey
- 4 g cinnamon
- 4 g clove (s)
- 2 g nutme blossom
- 2 g inerbread spice
- 2 g cardamom
- 4 egg (s)
- 15 g potash
- 15 g deer horn salt
- 4 tablespoon water to loosen the drives
- 400 g powdered suar
- 1 egg (s), including the egg white, water as required
Print Recipe
Pin Recipe Instructions
- Sift the flour and mix with the sugar, cinnamon, cloves, mace, gingerbread spices, cardamom, almonds and orange peel. Make a hole in the middle to put the dissolved honey. Process the honey and the mixed flour into a mass until the honey has cooled down a bit. Work in the whisked eggs and the dissolved raising agents and work everything into a smooth dough. This should shine.
- Let the dough stand as needed, then roll it into rolls 2 - 3 cm in diameter and cut off even pieces. Place on a baking sheet lined with baking paper (not too close to each other) and bake brown at approx. 180 degrees for approx. 15 - 20 minutes. While still hot, dip in the prepared glaze and refrigerate.
- Glaze: Mix egg white and water with powdered sugar. Not too fluid.
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