Little Nutcracker

Name: Little Nutcracker
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 175 g Flour; 350 g Sugar; 1 pinch Salt; 1 egg (size M); 125 g Butter; 300 g Macadamia nuts, roasted and salted; 200 g Dark chocolate coating; 1 TEASPOON Coconut oil; 7-10 Tbsp Cling film; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

175 g Flour
350 g Sugar
1 pinch Salt
1 egg (size M)
125 g Butter
300 g Macadamia nuts, roasted and salted
200 g Dark chocolate coating
1 TEASPOON Coconut oil
7-10 Tbsp Cling film
baking paper

Directions

1
Knead the flour, 50 g sugar, salt, egg and 100 g butter in flakes first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Form into a roll (16 cm long; 5 cm Ø) on a floured work surface. Wrap in foil and chill for about 1 hour. Cut into 20 slices. Press a little larger with your hands (6 cm Ø).
2
Place on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Let them cool down. Wash the macadamia nuts and rub them dry well. Spread the nuts over the talers. Heat 300 g sugar, 75 ml water and 25 g butter in a pan. Caramelise while stirring frequently until golden yellow. Quickly spread the caramel on the nuts with a tablespoon. Leave to dry for about 15 minutes. Chop the chocolate coating and melt with coconut oil over a warm water bath.
3
Caramelise while stirring frequently until golden yellow. Quickly spread the caramel on the nuts with a tablespoon. Leave to dry for about 15 minutes. Chop the chocolate coating and melt with coconut oil over a warm water bath. Dip nut thalers with the help of a fork (or with your fingers) with the dough side into the chocolate coating. Drain and place on a cake rack. Allow to dry
4
2 hours waiting time