John Myers
Chocolate Heather Sand with Tonka Bean
The perfect chocolate heather sand with tonka bean recipe with a picture and simple step-by-step instructions.
- 330 g Butter
- 1 Tonka bean
- 2 Eggs
- 170 g Powdered sugar
- 40 g Cocoa powder slightly de-oiled
- 550 g Flour
- 1 pinch Salt
- Raw cane sugar
- Put the butter in a saucepan, melt it and let it brown a bit and then immediately transfer it to another bowl, grate the tonka bean and then let everything cool down.
- Mix the flour with the powdered sugar, a pinch of salt and the cocoa. When the butter has cooled down but is still liquid, the two eggs are beaten well with the food processor. Now add the flour mixture and knead everything into a smooth dough with your hands.
- Shape the dough into 5 rolls with a diameter of approx. 5 cm, wrap them in aluminum foil and close them like candy. Then park the dough in the refrigerator overnight.
- The next day, preheat the oven to 170 degrees and line baking sheets with baking paper. Put some raw cane sugar on a flat plate, unpack the dough rolls, roll them in the sugar and then cut into approx. 4 – 5 mm thick slices and place them on the baking sheet and bake on the middle rack for approx. 10 – 12 minutes and then let them cool down well.
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