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Crunchy chocolate

updated

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Ingredients for 1 servings:

  • 125 g margarine
  • 50 g powdered sugar
  • ½ packet of vanilla sugar
  • 125 g cornstarch
  • 15 g cocoa powder
  • ½ tsp cardamom
  • ½ tsp cinnamon
  • 37 g ready-made mix, gluten-free (light cake mix from Schär)
  • Hazelnuts, whole

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

gluten-free and very tasty

Mix all ingredients until the cinnamon is added, then knead in the flour. Form the dough into two logs and chill for one hour. Cut slices from the logs and press a whole hazelnut into each slice. Press the slices together slightly around the hazelnut to prevent it from falling out. Place on a baking sheet lined with baking paper. Bake at 155 degrees Celsius (311 degrees Fahrenheit) for about 15 minutes. Once cooled, dust thickly with powdered sugar. Makes 1 tray. Storage: Tin can.

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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.

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