Nutprinten with sugar beet syrup

Ingredients for 1 servings:

• 125 g beet syrup
• 50 g sugar
• 50 g butter
• 2 tbsp milk
• 50 g rock candy (crumb candy)
• 1 lemon(s)
• ½ tsp, leveled anise powder
• ½ tsp, leveled clove powder
• ½ tsp, crushed cinnamon powder
• 250 g flour
• 3 tsp, leveled baking powder
• 200 g almonds or hazelnuts
• 200 g powdered sugar
• 25 g cocoa powder
• 2 tbsp water, hot

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

makes about 40 Printen

Heat the syrup, sugar, butter, and milk while stirring until the sugar is dissolved. Allow to cool. Wash the lemon and grate the zest. Stir the rock candy, lemon zest, and spices into the mixture. Mix the flour with the baking powder and gradually fold into the sugar mixture. Roll out the dough on a lightly floured surface to a thickness of about 5 mm. Cut into rectangles or cut out with cookie cutters and place on a baking tray lined with baking paper. Halve the nuts and top each Printen with 6 nut halves. Bake in an oven preheated to 180 °C (top/bottom heat) for about 10 minutes on the middle shelf. Allow to cool. For the glaze, mix the icing sugar and cocoa powder with hot water until smooth and spread over the Printen.