Whole Grain – Nut – Shortbread Biscuits
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,000 wheat, freshly round
- 500 g cane suar (whole cane suar)
- 500 g butter, cold
- 250 g hazelnuts or walnuts or almonds, round
- 1 tablespoon vanilla sugar
- 1 teaspoon tartar baking powder
- 4 egg (s)
- Couverture, dark chocolate or frosting
- possibly cocoa powder
- possibly grease for the tray
Print Recipe
Pin Recipe Instructions
- Pile the dry ingredients on a work surface or put them in a large bowl, cut the butter into pieces, add the eggs and knead everything vigorously. Add cocoa to make a dark dough. Let the dough rest for about 1 hour.
- With a pastry syringe or the meat grinder, squirt donuts, chopsticks or S onto the baking sheet (greased or with baking paper).
- Bake in the preheated oven at approx. 175 ° C for about 10 minutes, until the baked goods are lightly browned. After cooling, decorate with melted couverture, powdered sugar or icing.
- One serving makes about 3 - 4 baking trays for me, I always make at least double the amount. Since the dough hardly runs apart, a few millimeters space on the sheet is enough. The dough can be prepared in no time, but it takes a little more time to process, especially for a nice decoration.
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