Brown pepper nuts

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Heat the syrup, sugar and fat until the sugar has dissolved. Finely chop candied orange peel and candied lemon peel. Mix flour, spices, lemon peel, almonds, potash, candied lemon peel and candied orange peel in a bowl. Add the syrup mix and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and let it rest at room temperature for 3-4 hours. Halve the dough. Roll out one half rectangularly about 3-4 mm thin on a floured work surface. Cut dough into 4 cm wide strips, then into 7 cm long rectangles. Knead the remaining dough again and cut rectangles. Line 3 baking trays with baking paper. Place 15 rectangles on the 1st baking tray and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Place 3 rectangles on the 2nd tray. Form the other half of the dough into a roll of approx. 3 cm Ø. Cut roll into 36 slices. Halve the almonds and put them on the thalers. Put 16 talers on the 2nd baking tray. Put 20 talers on the 3rd tray. Remove the baking tray from the oven and bake the remaining trays one after the other. Let the pepper nuts cool down. Dust the talers with icing sugar and decorate the rectangles with white sugar colour. Store biscuits in a tin for 2-3 days so that they become soft again

2. 2

   For the thalers:

3. 3

   Waiting time about 4 hours. For the rectangles:

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
50 kcal

CARBS
6 g

FATS
3 g

PROTEINS
1 g