Badner Stangerl with hazelnuts

Name: Badner Stangerl with hazelnuts
Cook time: 30 min
Total time: 30 min
Yield: 20
Ingredients: 75 g Butter; 75 g Sugar; 2 TABLESPOONS Rum; 1 TEASPOON Cinnamon; 1 TEASPOON ground cloves; 150 g Flour; 1 egg (size M); 50 g Hazelnut kernels without skin; 75 g Dark chocolate coating; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 20

75 g Butter
75 g Sugar
2 TABLESPOONS Rum
1 TEASPOON Cinnamon
1 TEASPOON ground cloves
150 g Flour
1 egg (size M)
50 g Hazelnut kernels without skin
75 g Dark chocolate coating
baking paper

Directions

1
Cut the butter into pieces. Mix butter, sugar, rum, cinnamon, cloves, flour and egg first with the dough hook of the hand mixer, then with your hands to a smooth shortcrust pastry. Chill for about 30 minutes. Form the dough into a roll and cut it into about 20 small slices. Form finger-thick rolls from the slices. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes.
2
Let them cool down. Coarsely chop the hazelnuts and roast them in a pan without fat until golden brown. Place in a bowl and let cool off. Chop the chocolate coating, melt in a warm water bath and dip the ends of the sticks into the chocolate coating. Sprinkle the ends with the hazelnuts. Allow to set in a cool place
3
Waiting time approx. 30 minutes