English Nut Butter Strips

Name: English Nut Butter Strips
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 65
Ingredients: 275 g Butter; 300 g Flour; 1/2 TEASPOON Baking Powder; 310 g Sugar; 1 pinch Salt; 1 egg (size M); 200 g Marzipan raw mass; 2 TABLESPOONS Whisky; 400 g ground hazelnuts; 150 g Fresh cream; 2 packages Vanillin sugar; 1 (100 g) Dark cake glaze bag; 1 package (75 g) Mocha beans; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 65

275 g Butter
300 g Flour
1/2 TEASPOON Baking Powder
310 g Sugar
1 pinch Salt
1 egg (size M)
200 g Marzipan raw mass
2 TABLESPOONS Whisky
400 g ground hazelnuts
150 g Fresh cream
2 packages Vanillin sugar
1 (100 g) Dark cake glaze bag
1 package (75 g) Mocha beans
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Cling film

Directions

1
Knead 125 g butter in pieces, flour, baking powder, 60 g sugar, salt and egg until smooth. Wrap the dough in foil and chill for about 30 minutes. Coarsely grate the marzipan. Mix with whisky and nuts. Melt 150 g butter.
2
Stir in crème fraîche, 250 g sugar and vanillin sugar. Bring to the boil briefly. Stir in nut mixture. Roll out the dough on a greased baking tray (approx. 35 x 40 cm) sprinkled with breadcrumbs. Spread nut mixture on top. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for approx. 30 minutes. Let it cool down. Cut off approx. 2 cm of the cake edge all around. Cut the pastry sheet into approx. 65 strips (2.5 x 8 cm each).
3
Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for approx. 30 minutes. Let it cool down. Cut off approx. 2 cm of the cake edge all around. Cut the pastry sheet into approx. 65 strips (2.5 x 8 cm each). Melt the glaze on a hot water bath. Decorate nut strips with mocha beans and the icing