Nutcracker

Name: Nutcracker
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 60
Ingredients: 130 g Butter; 250 g Flour; 50 g Icing sugar; 1 pinch Salt; 1 egg (size M ); 100 g Dark chocolate coating; 60 (approx. 150 g) small macadamia nut kernels; 6 TABLESPOONS Sugar; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 60

130 g Butter
250 g Flour
50 g Icing sugar
1 pinch Salt
1 egg (size M )
100 g Dark chocolate coating
60 (approx. 150 g) small macadamia nut kernels
6 TABLESPOONS Sugar
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Cut the butter into pieces. Knead flour, icing sugar, salt, egg and butter first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Roll out the dough on a floured work surface approx. 3 mm thin and cut out circles (approx. 4 cm Ø). Knead the dough again, roll out and cut out.
2
Place the biscuits on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Take out cookies and let them cool down on a cake rack. Chop the chocolate coating and melt over a warm water bath. Coat the biscuits with chocolate coating and place them on a cooling rack to cool for approx. 1 hour (until the chocolate coating is firm). Caramelise 6 tablespoons of sugar in a pan. Let the nuts caramelise briefly. Take them out and let them cool down on baking paper. Place the warm nuts on the biscuits.
3
Coat the biscuits with chocolate coating and place them on a cooling rack to cool for approx. 1 hour (until the chocolate coating is firm). Caramelise 6 tablespoons of sugar in a pan. Let the nuts caramelise briefly. Take them out and let them cool down on baking paper. Place the warm nuts on the biscuits. Allow the chocolate coating to become firm again
4
waiting time 2 hours