spice cubes

Ingredients for 1 servings:

• 250 g butter, soft
• 6 eggs
• 150 g sugar
• 200 g chocolate shavings or chocolate drops
• 2 tbsp cocoa powder
• 250 g nuts, ground
• 110 g flour
• 1 tsp gingerbread spice
• 175 g chocolate coating, whole milk
• e.g. cherry liqueur or kirsch

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes

fine Advent and Christmas pastries

Separate the eggs and beat the egg whites with a little sugar until stiff peaks form. Beat the egg yolks with the butter and the remaining sugar until creamy. Fold in the flour, nuts, spices, cocoa, chocolate, and cherry liqueur. Carefully fold in the egg whites with a spatula; do not stir! Spread the batter onto a baking sheet lined with baking paper. Bake in a preheated oven at 175°C (top/bottom heat) for 20-25 minutes, then let cool. Melt the chocolate coating in a water bath and spread it onto the baking sheet. Let it set, and then cut into cubes. It’s best to make the cubes just before Christmas, as they tend to be moist. I store them in a tightly sealed plastic container with a wire rack and kitchen paper, which helps them keep longer. Keep refrigerated!