Pistachio Almond Thaler

Name: Pistachio Almond Thaler
Cook time: 1 h
Total time: 1 h
Yield: 50
Ingredients: 125 g butter/margarine; 50 g Almonds with skin; 50 g dried dates; 75 g Diabetic sweetness; 1 pinch salt, 1/2 tsp cinnamon; 1 Egg (Gr. M); 250 g Flour (Type 1050); 25 g crushed pistachios; 75 g Diabetic chocolate; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 50

125 g butter/margarine
50 g Almonds with skin
50 g dried dates
75 g Diabetic sweetness
1 pinch salt, 1/2 tsp cinnamon
1 Egg (Gr. M)
250 g Flour (Type 1050)
25 g crushed pistachios
75 g Diabetic chocolate
baking paper

Directions

1
Lightly brown the fat and let it cool down. Coarsely chop almonds and dates. Add sweetness, salt and cinnamon to the fat and stir until creamy. Stir in egg. Mix half of the flour and knead the rest with the dough hooks of the hand mixer. Knead in almonds and dates
2
Chop the pistachios a little finer. Form the dough into 2 rolls (each approx. 4 cm Ø), roll in them and press on. Cover and chill for approx. 2 hours.
3
Cut each roll of dough into about 25 thalers (about 1/2 cm thick). Place on baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 15 minutes. Let them cool down
4
Break the chocolate into pieces and melt in a hot water bath while stirring. Dip thalers with an edge. Leave to dry
5
Diabetic sweetener sweetens more than sugar. If you want to bake diabetic pastries with sugar, you can use 1 1/2-2 times the amount of sugar instead of the diabetic sweetness