Helenen cuts

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
5 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 32
  • 30 g Dark chocolate
  • 150 g Flour
  • 70 g + 70 g ground almonds (without skin)
  • 60 g + 75 g sugar
  • 1 package Bourbon vanilla sugar
  • 7-10 Tbsp Salt
  • 100 g cold butter
  • 1 egg + 1 egg white (size M)
  • 7-10 Tbsp Flour
  • 100 g Icing sugar
  • baking paper
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Line a baking tray with baking paper. Finely grate the dark chocolate. Knead flour, 70 g almonds, chocolate, 60 g sugar, vanilla sugar, 1 pinch of salt, butter in pieces and 1 egg first with the dough hooks of the hand mixer and then briefly with your hands to a smooth dough.

  2. 2

    Chill for about 1 hour.

  3. 3

    For the almond filling, mix 1 egg white, 75 g sugar and 70 g almonds. Quarter the short pastry. Form each quarter of dough into a roll (approx. 20 cm long) on a little flour and then roll out into strips (approx. 8 x 25 cm).

  4. 4

    Raise the edge of 2 strips of dough about 0.5 cm all around. Spread the almond filling in the middle of each strip. Brush the top of the dough edge with a little water. Place the remaining strips of dough as a lid on the filled strips and press the edges slightly.

  5. 5

    Fold two long strips of aluminium foil several times and place them as a rail around each strip to keep them in shape.

  6. 6

    Bake the strips in a preheated oven (electric oven: 175°C/circulating air: 150°C/gas: level 2) for 30-40 minutes. Sift icing sugar and mix with 1-2 tbsp. hot water to a thick icing.

  7. 7

    Take the strips out of the oven and immediately spread the icing on them. Let the icing dry. Cut both strips into about 16 slices each.

Nutrition Facts

KCAL
110 kcal
CARBS
11 g
FATS
6 g
PROTEINS
2 g