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Cinnamon Dachshunds

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Ingredients for 1 servings:

  • 400 g sugar
  • 300 g butter
  • 100 g honey
  • 450 g flour
  • 60 g cocoa powder
  • 5 g ammonium bicarbonate
  • 10 g cinnamon powder
  • 250 g hazelnuts, whole kernels

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 40 minutes

Roast the hazelnuts in the oven at 200°C. Remove the skins while they are still warm. Combine the sugar, butter, honey, cinnamon, and baking powder. Then add the flour and cocoa powder and knead everything into a compact dough. Finally, add the roasted hazelnuts to the dough. Roll out the dough on a baking sheet to a thickness of about 2 cm and chill in the refrigerator for about 3-4 hours. A quick tip: Line the baking sheet with baking paper! Remove the cooled mixture from the baking sheet and cut into 1.5 cm-thick cubes. Spread the mixture onto baking sheets lined with baking paper and bake for 10 minutes at 180°C.

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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.

Microwave cake

Cinnamon Dachshunds