Brittle – Taler

Ingredients for 70 servings:

• Brittle:
• 200 g sugar
• 50 g walnuts, chopped
• 20 g almond(s) (flakes)
• 225 g flour
• 50 g ground almonds
• 75 g sugar
• 1 packet of vanilla sugar
• 3 drops of bitter almond flavor
• 1 egg(s), including the yolk
• 150 g margarine or butter
• 200 g chocolate coating, whole milk

Instructions

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

Prepare the brittle the day before or a few hours before baking. Line a baking sheet with parchment paper and place it on a heat-resistant surface. Caramelize the sugar in a dry pan over high heat, stirring vigorously with a wooden spoon. As soon as it is liquid and light brown, add the nuts and mix well. Immediately pour the contents of the pan onto the parchment paper. Use a wooden spoon to scrape the caramel out of the pan; do not use a rubber spatula or similar tool! (It will melt). Spread the mixture on the baking sheet as flat as possible with a wooden spoon and let it cool. Once completely cooled, break the slab into smaller pieces, place them in a freezer bag, seal the bag, and break the brittle into small pieces using the round end of a ladle or similar tool. Since this process creates dust, separate the brittle crumbs from the dust using a coarse sieve. The dust can be baked into a cake later; I mixed it into my cookie dough and used less sugar. (30g of dust saves about 25g of sugar) Knead the dough ingredients well, form into rolls, wrap them in foil and refrigerate for at least 1 hour. Then cut the rolls into 3-4mm thick slices, bake on baking paper at 150°C in a preheated oven for about 15-20 minutes, and allow to cool completely. Melt the chocolate coating in a bain-marie, place a generous dollop on each cookie using a teaspoon, and spread it out evenly with the bottom of a spoon. Sprinkle the brittle onto the still-liquid chocolate coating, working in portions, and allow to set.