Pistachio-Datteltaler

Name: Pistachio-Datteltaler
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 250 g Butter or margarine; 200 g dried dates (without stone); 250 g demerara sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 Egg; 3 TABLESPOONS Orange juice; 1 package Orange fruit; 375 g Flour; 1 Protein; 50 g crushed pistachio kernels; 100 g Whole milk couverture

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

250 g Butter or margarine
200 g dried dates (without stone)
250 g demerara sugar
1 package Vanillin sugar
1 pinch Salt
1 Egg
3 TABLESPOONS Orange juice
1 package Orange fruit
375 g Flour
1 Protein
50 g crushed pistachio kernels
100 g Whole milk couverture

Directions

1
Heat the fat in a saucepan and let it brown slightly. Pour into a mixing bowl and allow to cool. Roughly chop the dates. Add sugar, vanilla sugar and salt to the cooled fat and whisk until foamy.
2
Add the egg, juice and orange fruit and stir in. Add flour by the spoonful. Add the dates in portions and stir in. Finally, knead into a smooth dough with cool hands. Form into two rolls (approx. 4 cm Ø) and cover them and let them rest in the refrigerator for approx. 2 hours.
3
Spread the dough rolls with beaten egg white and turn them in pistachios. Cut into approx. 1 cm wide slices. Put the cookies on two baking trays lined with baking paper and press each one a little flat.
4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 12-15 minutes. Let cool on a cake rack. Melt the couverture in a hot water bath and dip one corner of each taler in it.
5
Allow to dry. Results in about 50 pieces.