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
Whole Grain – Nut – Shortbread Biscuits
Whole Grain – Nut – Shortbread Biscuits

Instructions

  1. 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.
  2. With a pastry syringe or the meat grinder, squirt donuts, chopsticks or S onto the baking sheet (greased or with baking paper).
  3. 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.
  4. 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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