Chocolate-Nut Busserln

Name: Chocolate-Nut Busserln
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 40
Ingredients: 125 g Walnut kernels; 250 g Icing sugar; 3 egg white, 1 pinch of salt (size M); 125 g ground hazelnuts; 200 g Couverture; 7-10 Tbsp Hazelnut, walnut,; 7-10 Tbsp Almond and pistachio kernels; 7-10 Tbsp for ornament; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 40

125 g Walnut kernels
250 g Icing sugar
3 egg white, 1 pinch of salt (size M)
125 g ground hazelnuts
200 g Couverture
7-10 Tbsp Hazelnut, walnut,
7-10 Tbsp Almond and pistachio kernels
7-10 Tbsp for ornament
baking paper

Directions

1
Finely chop the walnuts. Sift icing sugar. Beat egg white and salt until stiff. While continuing to beat, gradually add the icing sugar. Mix all nuts and fold in.
2
Pour into a piping bag with a large perforated spout. Spray approx. 40 tuffs (3 cm Ø) onto trays lined with baking paper. Let dry for 3 hours at room temperature. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 18 minutes. Cooling down
3
Chop the couverture and melt in a hot water bath. Kusserln with couverture sometimes whole and sometimes in strips. Decorate with nuts etc. Let the chocolate coating dry