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Andi's Nut Drops

updated

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Ingredients for 1 servings:

  • 150 g butter, soft
  • 150 g flour
  • 200 g nuts, ground
  • 100 g powdered sugar
  • 3 eggs
  • 1 pack vanilla sugar, bourbon
  • 30 ml liqueur (good nut liqueur)
  • 120 g white chocolate

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Nut pastry with cream filling

First, toast the nuts in a non-stick pan without fat and let cool. Then, combine the butter, powdered sugar, and vanilla sugar. Add the eggs and stir in the flour and toasted nuts. Using two teaspoons, place small dollops of batter onto a baking sheet lined with baking paper (don’t place them too close together, as the batter will spread slightly). Bake at 170°C for about 15 minutes and let cool. Melt the chocolate in a water bath and stir in the liqueur until it has combined with the chocolate. Use this cream to join two dollops together. Once they have dried/set, decorate them beautifully.

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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.

Andi's Nut Drops

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