Bear paws

Name: Bear paws
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 150 g Butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 120 g Flour; 50 g crushed almonds; 3 tablespoons (approx. 25 g) Cocoa powder; 1 coated Tsp Baking Powder; 150 g Dark chocolate coating; 25 g Almond slivers to decorate; 7-10 Tbsp Fat and flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

150 g Butter or margarine
150 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
120 g Flour
50 g crushed almonds
3 tablespoons (approx. 25 g) Cocoa powder
1 coated Tsp Baking Powder
150 g Dark chocolate coating
25 g Almond slivers to decorate
7-10 Tbsp Fat and flour

Directions

1
Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, ground almonds, cocoa and baking powder and stir into the fat-sugar mixture. Grease the madeleine tray (12 troughs) well and sprinkle with flour. Fill half of the dough into the cavities (not too full, the dough should end with the rim) and place on a baking tray
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Let the finished bear paws cool down for about 5 minutes, then carefully remove them from the moulds and let them cool down on a cake rack. Clean the tray and bake the remaining dough in the same way
3
Coarsely chop the chocolate coating and melt it over a warm water bath. Dip the front third of the paws into the couverture. Decorate with approx. 4 almond slivers as "claws" and let dry
4
waiting time approx. 2 hours