Nut Thaler

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Sieve the flour onto the work surface, make a depression in the middle and add the egg. Spread 125 g sugar, vanillin sugar, salt and 125 g fat on the rim and work everything into a smooth dough.

2. 2

   Cover and put in a cool place for about 30 minutes. In the meantime, roast the nuts in a hot, dry pan for approx. 10 minutes while turning. Place the still hot nuts on a tea towel and rub in the towel until the skin comes off.

3. 3

   Roll out the dough on a floured work surface and cut out circles (7.5 cm Ø). Place 9 pieces on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200°C/ gas: level 3) for 15-20 minutes.

4. 4

   Let thalers cool down on a cake rack. Caramelise the remaining sugar in a pan at low heat until golden. Add remaining fat and melt. Deglaze with 60 ml warm water and simmer until a smooth caramel is formed.

5. 5

   Remove the pan from the heat and let it cool down for about 4 minutes. In the meantime spread the nuts on the talers and let the caramel run over the nuts with a tablespoon. Leave to dry for about 30 minutes.

6. 6

   Melt the couverture in a water bath, let it cool down and warm it up a second time. Oil the grill and place it on a baking tray. Dip the nut thalers with the help of two forks with the dough side into the couverture, let them drip off and put them on the grid.

7. 7

   Let the chocolate coating dry for about 2 hours.

Nutrition Facts

KCAL
320 kcal

CARBS
38 g

FATS
16 g

PROTEINS
4 g