Small bear paws

Name: Small bear paws
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 150 g Butter or margarine; 150 g Sugar; 3 Eggs (size M); 115 g Flour; 45 g crushed almonds; 2 TABLESPOONS Cocoa powder; 1 coated Tsp Baking Powder; 7-10 Tbsp grated peel of 1 untreated orange; 120 g Milk and dark chocolate; 7-10 Tbsp Almond slivers; 7-10 Tbsp Fat and flour; 7-10 Tbsp Freezer bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

150 g Butter or margarine
150 g Sugar
3 Eggs (size M)
115 g Flour
45 g crushed almonds
2 TABLESPOONS Cocoa powder
1 coated Tsp Baking Powder
7-10 Tbsp grated peel of 1 untreated orange
120 g Milk and dark chocolate
7-10 Tbsp Almond slivers
7-10 Tbsp Fat and flour
7-10 Tbsp Freezer bag

Directions

1
Cream fat and sugar with the whisk of the hand mixer. Add the eggs one after the other. Mix flour, ground almonds, cocoa, baking powder and orange zest and stir into the dough by the spoonful. Grease the madeleine tray (12 troughs) and sprinkle with flour. Fill half of the dough up to the rim into the wells and place on a baking tray. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 18 minutes.
2
Remove bear paws from the wells and let them cool on a cake rack. Proceed in the same way with the remaining dough. In the meantime, melt the couverture in a hot water bath. Dip the tips of the paws into the couverture and allow to dry. Pour the rest of the couverture into a freezer bag, cut off a small corner and squirt chocolate strips onto the paws. Press almond slivers as "claws" into the couverture