Vanilla nut pastry

Name: Vanilla nut pastry
Cook time: 45 min
Total time: 2 h 45 min
Yield: 50
Ingredients: 100 g Hazelnut kernels; 40 g Pistachio kernels; 100 g cold butter; 125 g Sugar; 1 pck. Vanilla sugar; 7-10 Tbsp Salt; 1 Egg (Gr. M); 1 Egg yolk (Gr. M); 250 g + something Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Prepared according to an old secret nutcracker recipe, the pistachio kernels must not be missing in the dough

COOK TIME
45 mins

TOTAL TIME
165 mins

Ingredients

Servings: 50

100 g Hazelnut kernels
40 g Pistachio kernels
100 g cold butter
125 g Sugar
1 pck. Vanilla sugar
7-10 Tbsp Salt
1 Egg (Gr. M)
1 Egg yolk (Gr. M)
250 g + something Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Coarsely chop nuts and pistachios. Knead the butter in pieces, sugar, vanilla sugar and 1 pinch of salt with the dough hooks of the mixer. Knead in the egg and egg yolk. First knead in 250 g flour and then the hazelnuts.
2
Cut the dough in half and shape each into a roll (approx. 4 cm Ø) on a lightly floured work surface. Wrap individually in foil, forming as square as possible. Chill for about 2 hours.
3
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line two baking trays with baking paper. Cut dough strands into 5-6 mm thick slices. Place the slices of dough on the baking trays and bake in the hot oven one after the other for about 12 minutes. Take out and let cool down.