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Thuringian rascals

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Ingredients for 4 servings:

  • 250 g butter
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 2 eggs, including the yolk
  • 4 tbsp cocoa powder
  • 1 tsp cinnamon
  • 250 g flour
  • 1 tsp baking powder
  • Almond(s), halved and peeled

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Whisk together the butter, sugar, vanilla sugar, and egg yolks, then add the cocoa and cinnamon to the mixture. Gradually add the flour and baking powder and knead thoroughly. Chill the dough in the refrigerator for about 1 hour. In the meantime, blanch whole almonds in boiling water, peel off the skins, and halve them. Then form small balls of dough with a maximum diameter of 2 cm and press a halved almond onto each cookie. Bake the cookies for about 15 minutes at 180 degrees Celsius.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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