Short pastry taler with nut caramel

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Mix flour, baking powder and hazelnuts in a bowl. Add sugar, vanillin sugar and ice water. Add butter in flakes. Mix all ingredients with the dough hooks of the hand mixer to a smooth dough. Wrap the dough in foil and place in the fridge for at least 1 hour. Then roll out on a floured work surface to a thickness of approx. 1/2 cm.

2. 2

   Cut out round cookies (approx. 5 cm Ø). Place the cookies on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 12-15 minutes. Let them cool down on a cake rack. For topping, slightly heat up the jam and spread on the cookies. Cover with the different types of nuts in different ways. For the caramel, melt the sugar in a wide pan over medium heat until light brown. Deglaze with 100 ml hot water and boil while stirring until a smooth mixture is formed. Spread the caramel evenly over the nut thalers with a teaspoon and let it set. Melt dark and white chocolate separately in a water bath. Dip half of the nutcrackers with the shortcrust pastry base into the dark couverture. Dip the rest of the biscuits into the white couverture.

3. 3

   For the caramel, melt the sugar in a wide pan over medium heat until light brown. Deglaze with 100 ml hot water and boil while stirring until a smooth mixture is formed. Spread the caramel evenly over the nut thalers with a teaspoon and let it set. Melt dark and white chocolate separately in a water bath. Dip half of the nutcrackers with the shortcrust pastry base into the dark couverture. Dip the rest of the biscuits into the white couverture. Allow the chocolate coating to set. Results in approx. 25 pieces

4. 4

   Cord: Baier Nickel