Nut chocolate coin

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut butter into pieces. Mix butter, 75 g sugar, flour, ground almonds and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in cling film and chill for about 30 minutes. Place nuts and almonds on a baking tray and roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes. Let the nuts cool down and chop them coarsely. Knead the dough again and roll out thinly for about 4 mm.

2. 2

   Cut out circles (7-8 cm Ø). Knead the dough again, roll out and cut out again (total of approx. 20 circles). Place circles on 2 baking trays lined with baking paper and bake one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Let the thalers cool down. Caramelise 325 g sugar in a large pan until light brown (not too dark). Add cream and boil the caramel for 1-2 minutes, stirring occasionally. Add nuts. Mix well and add 1 heaped tablespoon to each taler. Work quickly, leaving the nuts on the warm stove so that they do not become firm so quickly. Let the thalers dry for 30-45 minutes. In the meantime, roughly chop the chocolate coating and melt in a bowl over a warm water bath. Dip thalers with the underside into the chocolate, let them drip off and put them back on the baking paper.

3. 3

   Add nuts. Mix well and add 1 heaped tablespoon to each taler. Work quickly, leaving the nuts on the warm stove so that they do not become firm so quickly. Let the thalers dry for 30-45 minutes. In the meantime, roughly chop the chocolate coating and melt in a bowl over a warm water bath. Dip thalers with the underside into the chocolate, let them drip off and put them back on the baking paper. Chill the chocolate coins for about 45 minutes. Store Taler in a cold, dry and airtight place

Nutrition Facts

KCAL
360 kcal

CARBS
32 g

FATS
22 g

PROTEINS
6 g