John Myers
Ingredients for 1 servings:
- 100 g butter
- 110 g sugar
- 3 eggs
- 65 g flour
- 2 tsp baking powder
- 1 tbsp cocoa
- 50 g chocolate sprinkles
- Bitter almond aroma
- 300 g hazelnuts, ground
- 200 g powdered sugar
- 125 ml rum, 40%
- 200 g chocolate glaze
Instructions
Working time approx. 1 hour; Rest period approx. 8 days; Cooking/baking time approx. 20 minutes; Total time approx. 8 days 1 hour 20 minutes
Christmas cookies with rum
For the batter, separate the eggs. Beat the egg whites until stiff. Cream the butter, egg yolks, and sugar until fluffy. Combine the flour, baking powder, cocoa, and chocolate sprinkles and stir into the batter. Fold in the egg whites. Spread the batter onto a 30 x 35 cm baking sheet. Bake at 180°C on the middle rack for approximately 20-25 minutes. Do the skewer test and let the batter cool. For the filling, mix the hazelnuts with the powdered sugar and rum. Spread onto the cooled batter. Cover with chocolate glaze and place in an airtight container. It’s best to let it sit for 8-14 days before serving.
Facebook Comments