John Myers
Ingredients for 1 servings:
- 250 g flour
- 100 g powdered sugar
- 50 g cocoa powder
- 200 g butter
- 1 m.-sized egg(s)
- 250 g flour
- 100 g powdered sugar
- 75 g pistachios, very finely ground
- 200 g butter
- 1 m.-sized egg(s)
- 1 egg white, for brushing
- 150 g dark chocolate coating
- 25 g pistachios, finely chopped
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 52 minutes
Make a smooth dough from the ingredients of each dough. Quarter the chocolate dough, flatten, and wrap in cling film. Also quarter the pistachio dough, shape into rolls approximately 20 cm long, also wrap in cling film, and let both doughs rest in the refrigerator for approximately 1 hour. Roll out the chocolate dough to a thickness of approximately 5 mm. As rectangular as possible and long enough to completely wrap a pistachio dough roll. Brush with egg white and tightly roll the pistachio dough roll in the chocolate dough. Seal the seam well. Make straight cuts along the sides, wrap again in cling film, and let cool thoroughly. Then cut each roll into slices approximately 0.5 mm thick, place these on a baking sheet lined with baking paper, and bake in a preheated oven at 180°C (top/bottom heat) for approximately 10-12 minutes. Place on a wire rack and let cool. Melt the chocolate coating and dip the coins up to one-third into it, sprinkle with chopped pistachios and let them dry on baking paper.
Facebook Comments