Two types of heather sand

Name: Two types of heather sand
Cook time: 50 min
Total time: 50 min
Yield: 36
Ingredients: 25 g Orange dark chocolate; 100 g soft butter; 50 g Icing sugar; 25 g Marzipan raw mass; 1 package Vanillin sugar; 7-10 Tbsp grated peel of untreated 1 orange; 125 g Flour; 1 TEASPOON Cocoa powder; 50 g Candied orange peel; 6 TABLESPOONS Sugar; 2 Egg yolk (size M); 36 (approx. 50 g) Pecan halves; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 36

25 g Orange dark chocolate
100 g soft butter
50 g Icing sugar
25 g Marzipan raw mass
1 package Vanillin sugar
7-10 Tbsp grated peel of untreated 1 orange
125 g Flour
1 TEASPOON Cocoa powder
50 g Candied orange peel
6 TABLESPOONS Sugar
2 Egg yolk (size M)
36 (approx. 50 g) Pecan halves
baking paper

Directions

1
Chop the chocolate and melt over a warm water bath. Mix butter, icing sugar, marzipan, vanillin sugar and orange peel. Sift flour over it and knead it. Halve the dough. Knead liquid chocolate and cocoa into one half. Form a roll (approx. 4 cm Ø) from each half of the dough and let it rest in the refrigerator overnight. Grind the candied orange peel finely.
2
Mix with sugar. Whisk the egg yolk and spread it on the dough rolls. Roll in the orange sugar. Cut into approx. 1/2 cm thick slices and place on 2 baking trays lined with baking paper. Press the pecan nut halves in lightly and sprinkle them with some remaining orange sugar. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes
3
Waiting time approx. 12 hours