nutcracker

Ingredients for 1 servings:

• 250 g butter, soft
• 120 g powdered sugar
• ½ tsp salt
• ½ vanilla pod(s) (the pulp)
• 360 g Flour, smooth
• 340 g jam, orange
• 80 g chocolate, dark
• 20 g butter
• 300 g mixed nuts (pecan, macadamia, walnut, hazelnut, etc.)
• 100 g pine nuts
• 200 g sugar
• 100 ml cream
• 200 g butter

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

wonderfully caramelized, nutty cookies

Cream the butter with the sugar, salt and vanilla bean pulp until creamy, knead in the sifted flour briefly, shape into a rectangle and wrap in cling film before chilling for about 30 minutes. Then roll out on a baking tray (40 x 32) lined with baking paper to a thickness of about 5 mm, prick several times with a fork and bake at 180°C for 15-18 minutes until light brown. Briefly bring the jam to the boil, quickly spread it over the hot pastry base and allow to cool. For the caramel, finely chop the nuts, toast them with the pine nuts in a dry pan until golden brown and allow to cool. Caramelize the sugar in a wide saucepan until golden brown, deglaze with the cream and melt the butter while stirring. As soon as the caramel is creamy, stir in the nut mixture and toast briefly. Quickly spread it over the pastry base and smooth it out. Bake at 180°C for 10-15 minutes, let cool, and cut into sticks or wedges! Melt the chocolate with butter over steam, let cool slightly, and dip the bottoms of the cookies in chocolate.