Alfons Schuhbeck's chocolate-walnut thaler

Name: Alfons Schuhbeck's chocolate-walnut thaler
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 100
Ingredients: 270 g soft (pomaded) butter; 130 g Icing sugar; 1 pinch Salt; 7-10 Tbsp pulp of 1/2 vanilla pod; 1 pinch Cinnamon; 375 g Flour; 320 g Walnut kernels; 40 g Cocoa powder; 1 Egg Yolk; 1-2 TABLESPOONS Whipped cream; 6 TABLESPOONS Sugar; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 100

270 g soft (pomaded) butter
130 g Icing sugar
1 pinch Salt
7-10 Tbsp pulp of 1/2 vanilla pod
1 pinch Cinnamon
375 g Flour
320 g Walnut kernels
40 g Cocoa powder
1 Egg Yolk
1-2 TABLESPOONS Whipped cream
6 TABLESPOONS Sugar
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Mix butter, icing sugar, salt, vanilla pulp and cinnamon to a smooth mixture. Sift the flour over it and crumble it with your fingers. Knead half to a smooth dough, form into 4 flat bricks, wrap in foil and place in the fridge for approx. 30 minutes. Chop 120 g walnuts. Sift cocoa over the second half of the dough, add walnuts and also work into a smooth dough. Form 4 approx. 20 cm long sticks and put them in the freezer.
2
Roll out the dough sheets on a lightly floured work surface, each 20 x 12 cm. Whisk egg yolk and cream and brush the dough plates with it. Roll up dark dough sticks and put them back in the fridge for at least 30 minutes. Cut the dough rolls into approx. 25 slices each and spread them on 4 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 12 minutes, allow to cool. (The biscuits can be kept for weeks if packed like this.) To decorate, cover the biscuits with the remaining walnut halves. Melt the sugar in a frying pan until golden yellow and drizzle gently over the walnuts