Mini pepper nuts

Name: Mini pepper nuts
Cook time: 2 h
Total time: 2 h
Yield: 45
Ingredients: 45 Baking wafers (4 cm Ø); 200 g liquid honey; 50 g butter/margarine; 100 g Walnuts, 100 g candied orange peel; 250 g flour, 1 tablespoon gingerbread spice; 1 TEASPOON ground cinnamon; 1 TEASPOON salt of the hartshorn; 250 g Whole milk couverture; 10 Pistachios, approx. 10 red cherries; 100 g white couverture; 1 small freezer bag

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 45

45 Baking wafers (4 cm Ø)
200 g liquid honey
50 g butter/margarine
100 g Walnuts, 100 g candied orange peel
250 g flour, 1 tablespoon gingerbread spice
1 TEASPOON ground cinnamon
1 TEASPOON salt of the hartshorn
250 g Whole milk couverture
10 Pistachios, approx. 10 red cherries
100 g white couverture
1 small freezer bag

Directions

1
Place the wafers on baking trays. Warm honey and fat while stirring and cool lukewarm. Finely dice nuts and candied orange peel. Mix with flour and spices. Heat up 1 tbsp. water, stir in ammonium bicarbonate of deer horn. Add to the flour with the honey mixture, knead everything. Let it rest for about 2 hours at room temperature
2
Form the dough into approx. 45 walnut-sized balls, place on 1 wafer each. Bake in a hot oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for 14-16 minutes. Cooling down
3
Chop whole milk couverture, melt in a hot water bath. Dip the biscuits with the round side and let them dry
4
Cut the pistachios in half. Quarter the cherries. Chop white chocolate coating and melt in a hot water bath. Pour into a freezer bag and cut off a small corner. Decorate the cookies spirally with them and with pistachios and cherries, dry