John Myers
Ingredients for 1 servings:
- ½ vanilla pod(s), the pulp
- 180 g butter, soft
- 200 g sugar
- 1 pinch of salt
- ½ tsp cinnamon
- 1 egg yolk
- 200 g ground almonds
- 100 g chocolate, grated
- 250 g flour
- Flour for the work surface
- 3 egg yolks
- 10 tbsp powdered sugar
- 1 tsp lemon juice
- n. B. Pistachios, chopped
Instructions
Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 55 minutes
easy to make and very tasty, makes about 90 pieces
For the dough, split open the vanilla pod and scrape out the seeds with the tip of a knife. On a work surface, cream the butter with the sugar, spices, and egg yolk. Mix the almonds and chocolate with the flour, then quickly knead them into the butter mixture. Divide the dough into two equal pieces and roll them into two logs, each 30 cm long. Place them on a floured surface and flatten slightly. Leave to set in the refrigerator for 2-3 hours or overnight. Preheat the oven to 175°C (fan/convection oven). Cut approximately 45 slices from each log and place them on a baking sheet lined with baking paper. Bake on the middle rack for approximately 10-15 minutes until nicely browned. For the glaze, beat the egg yolks with the powdered sugar and lemon juice until fluffy, brush the pastries with the mixture, and then sprinkle with pistachios.
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