Spice Splinters
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter, soft
- 1 egg yolk
- 50 grams sugar
- 1 vanilla sugar
- 0.5 teaspoon ½ cinnamon
- 0.5 teaspoon ½ gingerbread spice
- 100 grams flour
- 100 g almonds, chopped
- 250 g couverture, white
- 200 g almond sticks
Print Recipe
Pin Recipe Instructions
- Knead the soft fat, egg yolk, sugar, vanilla sugar, spices, flour and chopped almonds first with the dough hook, then with your hands to form a smooth dough. Cover the dough and chill for at least an hour.
- Roll out the dough in portions between cling film to a thickness of approx. 2 - 3 mm. Cut out round cookies (approx. 3 cm in diameter) with a wavy edge and place on baking sheets lined with baking paper.
- Bake in a preheated oven at 175 ° C top / bottom heat (convection: 150 ° C, gas: level 2) for five to ten minutes until light yellow. Let cool down.
- Melt the coarsely chopped couverture in a hot water bath. Stir in the almond slivers. Put a teaspoon of chocolate almonds on each cookie and let it set.
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