Crunchy cherry rhombs

Name: Crunchy cherry rhombs
Cook time: 45 min
Total time: 45 min
Yield: 58
Ingredients: 300 g Flour; 50 g ground hazelnuts; 20 g Cocoa powder; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 200 g Butter or margarine; 40-50 g white couverture; 29 red cherries to decorate; 7-10 Tbsp Cling film; baking paper; 1 small freezer bag

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 58

300 g Flour
50 g ground hazelnuts
20 g Cocoa powder
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
200 g Butter or margarine
40-50 g white couverture
29 red cherries to decorate
7-10 Tbsp Cling film
baking paper
1 small freezer bag

Directions

1
Mix flour, hazelnuts, cocoa, sugar, vanillin sugar and salt in a bowl. Add egg and fat in pieces and knead everything into a smooth shortcrust pastry. Wrap in foil and put in a cool place for about 20 minutes. Roll out the dough on baking paper to a rectangle of approx. 28 x 30 cm and place on a baking tray. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 12 minutes. Pull the shortcrust pastry on the baking paper off the baking tray and cut it hot into approx. 6.5 cm long lozenges. (The quickest way to do this is to first cut vertical strips in ruler width (approx. 3 cm) and then diagonal strips also in ruler width). Let the rhombuses cool down.
2
In the meantime, roughly chop the chocolate coating and melt it in a hot water bath. Halve the cherries. Put the couverture in a freezer bag and cut off a small corner. Spray chocolate stripes over the rhombs and decorate with beaten cherries. Let it dry. Results in about 58 lozenges
3
Waiting time approx. 40 minutes