Egg liqueur rabbit

Name: Egg liqueur rabbit
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 200 g Butter or margarine; 200 g Sugar; 3 Eggs (size M); 200 g Flour; 1/2 package Baking Powder; 150 ml Egg liqueur; 200 g Whole milk couverture; 50 g white couverture; 7-10 Tbsp Pistachios; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

200 g Butter or margarine
200 g Sugar
3 Eggs (size M)
200 g Flour
1/2 package Baking Powder
150 ml Egg liqueur
200 g Whole milk couverture
50 g white couverture
7-10 Tbsp Pistachios
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat and sugar. Add eggs bit by bit. Mix flour and baking powder and stir in the egg liqueur. Grease a rabbit baking tin (approx. 1 litre capacity) and sprinkle with breadcrumbs.
2
Pour in the dough and bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 1 1/2 hours. Let it rest for a short time, turn it over and let it cool down completely. Melt the chocolate coating separately. Cover the rabbits completely with the whole milk chocolate coating.
3
Allow to dry. Pour white couverture into a small freezer bag, cut off a tip and decorate the rabbit with it. Stick pistachios on it as a neck ruffle.