Brown pepper nuts

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 66
  • 4 g (about 1/2 teaspoon) Potash
  • 250 g Flour
  • 50 g crushed almonds
  • 1-2 TEASPOONS Cocoa powder
  • 125 g Sugar
  • 65 g Butter
  • 30 g Lard
  • 75 g Sugar beet syrup
  • 1/2 coated Tsp ground cinnamon
  • 1 knife tip ground cloves
  • 1 knife tip ground cardamom
  • 1 knife tip ground aniseed
  • 3 TABLESPOONS condensed milk
  • 50 g white chocolate
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp freezer bag or disposable piping bag

Directions

  1. 1

    Mix the potash and 3 tablespoons of hot water. Put flour, almonds, cocoa, sugar, butter, lard, syrup, spices and condensed milk in a bowl. Add the dissolved potash and knead to a smooth dough with the dough hooks of the hand mixer. Wrap dough in foil and refrigerate for about 2 hours. Roll out the dough on a floured work surface to a thickness of approx. 8 mm and cut out round cookies (approx. 3 cm Ø). Place the cookies on 2 baking trays lined with baking paper.

  2. 2

    Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes. Remove the peppercorns from the oven and let them cool down on a cake rack. Roughly chop the chocolate and melt in a bowl over a warm water bath. Fill chocolate into a small freezer bag or piping bag and cut off 1 small corner. Decorate the pepper nuts with white couverture and put in a cool place for about 1 hour

  3. 3

    waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
70 kcal
CARBS
9 g
FATS
3 g
PROTEINS
1 g