Pistachio-Almond-Taler (diabetics)

Name: Pistachio-Almond-Taler (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 50
Ingredients: 125 g Butter or margarine; 50 g Almond kernels with skin; 50 g dried dates; 75 g Diabetic sweetness; 1 pinch Salt; 1/2 TEASPOON Cinnamon; 1 egg (size M); 250 g Flour (Type 1050); 25 g crushed pistachio kernels; 75 g Diabetic chocolate; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 50

125 g Butter or margarine
50 g Almond kernels with skin
50 g dried dates
75 g Diabetic sweetness
1 pinch Salt
1/2 TEASPOON Cinnamon
1 egg (size M)
250 g Flour (Type 1050)
25 g crushed pistachio kernels
75 g Diabetic chocolate
baking paper

Directions

1
Lightly brown the fat and let it cool down. Coarsely chop almonds and dates. Add diabetic sweetener, salt and cinnamon to the fat and stir until creamy. Stir in egg. Stir half of the flour into it, knead the rest with the dough hooks of the hand mixer.
2
Knead in almonds and dates. Chop the pistachios a little bit finer. Form the dough into 2 rolls (each approx. 4 cm Ø), roll in them and press on. Cover and chill for about 2 hours. Cut each roll of dough into approx. 25 taler (approx. 1/2 cm thick). Place on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Let them cool down. Break the chocolate into pieces and melt in a hot water bath while stirring.
3
Place on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Let them cool down. Break the chocolate into pieces and melt in a hot water bath while stirring. Dip thalers with an edge. Leave to dry
4
Waiting time approx. 3 hours. / 1/2 BE