Walnut – Eggnog – Thaler
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 100 g powdered suar, (sifted)
- 1 packet vanilla sugar
- 1 egg yolk
- 150 g walnuts, chopped
- 300 grams flour
- 75 g powdered suar
- 3 tablespoon egg liqueur
Print Recipe
Pin Recipe Instructions
- Mix the butter, powdered sugar, vanilla sugar and egg yolks until frothy. Mix the sifted flour with 100 g of the chopped walnuts, add and knead well. Halve the dough and shape into rolls, each approx. 3 cm in diameter. Roll the dough rolls in the remaining walnuts and place in the freezer for about 15 minutes.
- Cut the dough rolls into approx. 1 cm thick slices and place on 2 baking sheets lined with baking paper. Bake in the preheated oven for about 15 minutes. Then let cool on a wire rack.
- For the icing, sieve the powdered sugar and mix with the egg liqueur to form an even mass. Spread the glaze on the talers and allow to dry well.
- E. stove: 180 ° C
- Circulating air: 160 ° C
- Gas: level 2-3
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