Biplane and nut biscuits

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the chocolate-nut dough, put flour, 75 g sugar, salt and cold fat in flakes into a mixing bowl. Add 1 egg yolk, almonds and cocoa and chop everything thoroughly with a wide knife. Work through briefly with the dough hooks of the hand mixer and knead quickly with cool hands to a smooth dough. Cover the dough and let it cool down in the refrigerator for about 30 minutes. Then form the nut dough into a roll of about 30 cm. Roll out half of the shortcrust pastry into a rectangle (approx. 12x30 cm). Roll the nut dough into it. Press the edges. Cut the roll into approx. 60 slices. Line 2-3 baking trays with baking paper and place the slices on top. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 10 minutes. Warm up the jam. Spread half of the cookies with it. Place the remaining biscuits on top. Press lightly and dust with icing sugar. Caramelise the remaining sugar in a pan. Add orange juice while stirring. Reduce over a high heat until thick. Stir in trail mix, pineapple and coconut. Roll out the rest of the dough about 1/2 cm thick and cut into about 20 rectangular cookies. Place on a baking tray lined with baking paper. Whisk remaining egg yolk and milk. Spread the biscuits with it. Spread the nut mixture on top. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes until golden brown

2. 2

   Preparation time approx. 1 1/2 -1 3/4 hours (without waiting time). Per thaler (for 30 pieces) approx. 500 kJ/ 120 kcal. E 1 g/ F 7 g/ KH 13 g. Per biscuit (with 20 pieces) approx. 420 kJ/ 100 kcal. E 1 g/ F 5 g/ KH 11 g

3. 3

   Star box: SIA