Small macadamia nut thaler

Name: Small macadamia nut thaler
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 175 g + some flour; 50 g + 300 g sugar; 7-10 Tbsp Salt; 100 g cold + 25 g butter; 1 Egg (Gr. M); 300 g Macadamia nut kernels, roasted and salted; 200 g Dark chocolate coating; 15 g Plate grease (e.g. Palmin); baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

175 g + some flour
50 g + 300 g sugar
7-10 Tbsp Salt
100 g cold + 25 g butter
1 Egg (Gr. M)
300 g Macadamia nut kernels, roasted and salted
200 g Dark chocolate coating
15 g Plate grease (e.g. Palmin)
baking paper

Directions

1
Knead 175 g flour, 50 g sugar, 1 pinch of salt, 100 g butter in pieces and egg first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough. Form on some flour to a roll (approx. 5 cm Ø). Cover and chill for approx. 1 hour.
2
Macadamia nuts rinse, drip off and rub dry well. Cut the dough into approx. 20 slices, press a little flatter. Place on 2 baking trays lined with baking paper. Spread the nuts on the talers and press them lightly. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 8-10 minutes. Allow to cool slightly
3
Bring 300 g sugar, 7 tablespoons water and 25 g butter to the boil. Boil while stirring until the caramel is golden yellow. Spoon over the nuts with a tablespoon. If necessary, briefly heat up again in between. Let dry for about 15 minutes.
4
Chop the couverture and melt it with the plate fat in a hot water bath. Place the macadamia thaler on a fork and dip the side of the dough into the couverture. Drain, place on a cake rack and let dry