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Lion paws

updated

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Ingredients for 1 servings:

  • 250 g butter, soft
  • 175 g sugar
  • 300 g wheat flour type 405
  • 100 g hazelnuts, ground
  • 1 packet of vanilla sugar
  • 1 egg(s)
  • 2 pinches of baking powder
  • 1 bottle of butter-vanilla flavoring
  • 1 vanilla pod(s), including the pulp
  • 4 tbsp apricot jam
  • 100 g dark chocolate coating

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

for 25 double biscuits – double tastes better

Mix the dough ingredients. Fill a piping bag with a large serrated nozzle with small portions of dough. Pipe the lion’s paws onto a baking sheet lined with baking paper. Bake in a preheated oven at 200°C (400°F) for about 15 minutes. Spread half of the paws with jam and arrange them with the remaining paws. Dip the tips of the paws into melted chocolate.

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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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