Chocolate Macadamia Package

Name: Chocolate Macadamia Package
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 45
Ingredients: 125 g room-warm butter; 250 g Flour; 20 g Cocoa powder; 100 g + 2 tablespoons icing sugar; 1 pinch Salt; 1/2 TEASPOON Baking Powder; 1 egg (size M); 25 piece(s) + 200 g macadamia nut kernels; 1 TABLESPOON Apricot Jam; 1-2 TABLESPOONS Almond liqueur; 100–150 g Dark chocolate coating; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 45

125 g room-warm butter
250 g Flour
20 g Cocoa powder
100 g + 2 tablespoons icing sugar
1 pinch Salt
1/2 TEASPOON Baking Powder
1 egg (size M)
25 piece(s) + 200 g macadamia nut kernels
1 TABLESPOON Apricot Jam
1-2 TABLESPOONS Almond liqueur
100–150 g Dark chocolate coating
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Cut butter into pieces. Mix flour, cocoa, 100 g icing sugar, salt and baking powder. Add butter and egg and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in cling film and chill for about 1 hour. Carefully halve 25 macadamia nut kernels. Roast 200 g nuts in a pan without fat until light brown, remove.
2
Coarsely chop the nuts. Mix jam, 2 tbsp. icing sugar, liqueur and chopped nuts in a universal chopper to a smooth mixture. Roll out dough on a floured work surface 2-3 mm thick rectangularly (approx. 25 x 50 cm) and cut into approx. 50 squares (5 x 5 cm). Place a hazelnut-sized ball of nut mixture in the middle of each square. Whip the corners to the middle over the filling and press lightly all around. Put 1/2 nut in the middle of each packet and spread it on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove the trays from the oven and let the parcels cool down on a cake rack. Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. Dip about 1/3 of the parcel with the underside into the chocolate coating.
3
Whip the corners to the middle over the filling and press lightly all around. Put 1/2 nut in the middle of each packet and spread it on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove the trays from the oven and let the parcels cool down on a cake rack. Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. Dip about 1/3 of the parcel with the underside into the chocolate coating. Remove a little bit of the couverture and put it back on the baking trays covered with baking paper. Refrigerate the chocolate packs for approx. 45 minutes until the chocolate is firm
4
waiting time 2 hours