Toffee-nut Biscuits
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter, soft
- 130 g suar
- 1 packet vanilla sugar
- 1 egg yolk
- 2 Table spoons milk
- 200 g flour
- 20 g cocoa powder
- 1 pinch (s) salt
- 1 egg white
- 100 g almond (s) or nuts, chopped
- 150 g candy (s) (cream toffees)
- 4 tablespoon heavy cream
Print Recipe
Pin Recipe Instructions
- Mix butter, sugar and vanilla sugar in a bowl with the dough hook. Add egg yolk, salt, cocoa powder, milk and flour and continue to stir. Knead the dough by hand and shape it into a ball. Then wrap in cling film and put in the refrigerator for about 2 hours.
- Whisk the egg whites a little in a small bowl, spread the chopped nuts on a plate. Always pluck small pieces from the dough and shape them into small balls, a little larger than rum balls. Make sure they are all the same size.
- Then first dip each ball in the whisked egg white and then turn in the nuts and place on a baking sheet with baking paper. Then press a recess in each ball. I do this with the end of a wooden spoon. Bake at 180 ° C (fan oven) for 10-15 minutes (depending on the oven).
- Take the biscuits out of the oven and shape the indentations while still warm. Let cool a little.
- Put 4 tablespoons of heavy cream and 150 g of whipped cream in a small saucepan. Then let it melt while stirring and quickly spread over the biscuits. The toffee cream quickly hardens again.
- Sometimes it happens to me that the biscuits come apart so that the indentation has disappeared and they are simply flat, so that I can no longer press the indentation back in. But that doesn`t matter, because the toffee cream can still be spread over the biscuits without any problems. I do all of this on the baking sheet with parchment paper.
- Then I wait 2-3 minutes and put the biscuits on a plate so that the toffee cream that has run down the sides doesn`t stick to the biscuits.
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