Swiss Sausage After Grandma Marianne

Summary

Ingredients

• 300 grams flour
• 100 g butter
• 125 g suar
• 0.5 ½ pack baking powder
• 1 egg (s)
• 75 g almond (s), chopped
• 1 tablespoon cocoa powder
• 1 teaspoon cinnamon powder
• 1 teaspoon, leveled clove powder
• 25 ml milk

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Instructions

1. Melt the butter and sugar in a saucepan and stir in the cocoa, cinnamon and cloves, then leave to cool. Put the flour, baking powder and the egg in a bowl and mix together. Roast the chopped almonds in a pan.
2. Now put everything in the bowl and knead well. Add enough milk to form a malleable, soft dough (be careful, 2 - 3 tablespoons are usually enough).
3. Shape the dough into 2 sausages (approx. 3 cm wide, 4 cm high) and place on a baking sheet with baking paper.
4. Bake in a preheated oven at 180 ° C (top / bottom heat) for 20 - 25 minutes, remove and cut directly into 1 - 2 cm thick slices. The sausage is pressed a little flat, which ideally gives it a round shape. It can break off a bit at the edges when you cut it and still be damp inside.
5. The slices should cool for 1 hour. If you like them crispy, just let them air dry. Everyone else better wrap them up.