Knäckekringel piquant and sweet

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 40
  • 20 g crushed pistachio kernels
  • 200 g + some flour
  • 250 g Rye flour
  • 7-10 Tbsp Sea salt
  • 200 ml Milk
  • 100 g cold butter
  • 50 g demerara sugar
  • 20 g Poppy
  • baking paper

Directions

  1. 1

    Chop the pistachios finely. Mix 200 g flour, rye flour and 1 tsp. sea salt. Add milk and butter in pieces. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough.

  2. 2

    If necessary, add 1-2 tablespoons of water if it is too dry.

  3. 3

    Quarter the dough. Roll out very thinly on some flour (it is a little tough). Cut out a total of 40 circles (each approx. 11 cm Ø; e.g. with a soup cup). Each circle center (à ca. 3 cm Ø; e.g.

  4. 4

    with a shot glass) Knead, roll out and cut out the dough again and again.

  5. 5

    Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Spread the dough rings onto baking trays lined with baking paper. Prick several times with a fork. Brush thinly with water.

  6. 6

    Sprinkle about 20 rings with sugar and pistachios. Sprinkle the remaining rings with poppy seeds and about 2 tsp. sea salt.

  7. 7

    Bake in a hot oven for 6-8 minutes one after the other. First cool down on the trays, then let them cool down on a cake rack. Serve with cream cheese as desired.

Nutrition Facts

KCAL
80 kcal
CARBS
10 g
FATS
3 g
PROTEINS
2 g