Spice bars with hazelnuts

Name: Spice bars with hazelnuts
Cook time: 30 min
Total time: 30 min
Yield: 20
Ingredients: 75 g cold butter; 75 g Sugar; 2 TABLESPOONS Rum; 1 TEASPOON Cinnamon; 1 TEASPOON ground; 7-10 Tbsp Cloves; 150 g Flour; 1 Egg (Gr. M); 50 g Hazelnut kernels (without skin); 75 g Dark chocolate coating; 7-10 Tbsp Cling film; baking paper

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 20

75 g cold butter
75 g Sugar
2 TABLESPOONS Rum
1 TEASPOON Cinnamon
1 TEASPOON ground
7-10 Tbsp Cloves
150 g Flour
1 Egg (Gr. M)
50 g Hazelnut kernels (without skin)
75 g Dark chocolate coating
7-10 Tbsp Cling film
baking paper

Directions

1
Knead butter in pieces, sugar, rum, cinnamon, cloves, flour and egg with the dough hook of the mixer to a smooth dough, form it into a roll and put it wrapped in foil in a cool place for about 30 minutes.
2
Line baking tray with baking paper. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cut the dough roll into approx. 20 slices. Form finger-thick rolls from the slices and place them on the baking tray.
3
Bake in a hot oven for 10-12 minutes. Let it cool down.
4
Chop the hazelnuts, roast them in a pan without fat until golden brown, let them cool down. Chop the chocolate coating and melt in a hot water bath. Dip the ends of the sticks into the couverture. Sprinkle the hazelnuts on the ends and let them dry on cake racks.