Marbled almond shortbread

Name: Marbled almond shortbread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 60
Ingredients: 100 g soft; 7-10 Tbsp butter/margarine; 72 g Diabetic sweetness; 7-10 Tbsp pulp of 1/2 vanilla pod; 2-3 Tr. bitter almond aroma; 1 egg , 300 g flour (Gr. M); 25 g ground hazelnuts; 120 ml milk, 1 tablespoon cocoa; 75 g Diabetic chocolate; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 60

100 g soft
7-10 Tbsp butter/margarine
72 g Diabetic sweetness
7-10 Tbsp pulp of 1/2 vanilla pod
2-3 Tr. bitter almond aroma
1 egg , 300 g flour (Gr. M)
25 g ground hazelnuts
120 ml milk, 1 tablespoon cocoa
75 g Diabetic chocolate
baking paper

Directions

1
Mix fat, sweetness, vanilla pulp and aroma until creamy. Stir in egg. Mix in flour and nuts alternating with milk. Halve the dough. Stir into one half of the cocoa
2
Fill both doughs alternately with a tablespoon into a piping bag with a large star-shaped spout. Spray the dough in an S-shape onto 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 15-18 minutes. Cooling down
3
Break the chocolate into pieces and melt in a hot water bath. Dip both ends of the pastry into the chocolate and let it dry