Mini nutcracker on short pastry

Name: Mini nutcracker on short pastry
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 40
Ingredients: 150 g Butter or margarine; 250 g Flour; 225 g Sugar; 1 egg (size M); 1 package Vanillin sugar; 7-10 Tbsp grated peel of 1 untreated orange; 1 pinch Salt; 300 g mixed nuts (e.g. cashew nuts, hazelnuts, almonds, unsalted peanuts and walnuts); 100 g Milk and dark chocolate; 7-10 Tbsp Flour; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 40

150 g Butter or margarine
250 g Flour
225 g Sugar
1 egg (size M)
1 package Vanillin sugar
7-10 Tbsp grated peel of 1 untreated orange
1 pinch Salt
300 g mixed nuts (e.g. cashew nuts, hazelnuts, almonds, unsalted peanuts and walnuts)
100 g Milk and dark chocolate
7-10 Tbsp Flour
baking paper

Directions

1
Coarsely dice the fat. Knead flour, fat, 75 g sugar, egg, vanillin sugar, orange peel and salt to a smooth dough. Cover and chill for about 30 minutes. Roll out the dough on a floured work surface to a thickness of approx. 5 mm and cut out approx. 40 circles with a cookie cutter (approx. 3 cm Ø). Put the dough circles on a baking tray lined with baking paper. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 12-15 minutes. Remove from the oven and allow to cool for about 15 minutes.
2
Caramelise 150 g sugar in a hot pan, add nuts and mix with the caramel. Reduce heat and carefully put about 1 teaspoon of the nut-caramel mixture on each shortcrust pastry biscuit and let it cool down. Coarsely chop the chocolate coating and melt 2/3 on a hot water bath. Remove from the water bath, add the remaining chocolate coating and melt in it while stirring. Dip nutbites in it as you like, let them drain, put them on baking paper and let them dry. Makes approx. 40 pieces
3
Waiting time approx. 45 minutes