John Myers
Ingredients for 1 servings:
- 250 g butter
- 200 g semi-sweet chocolate coating
- 5 eggs, size M
- 250 g sugar, fine
- 1 packet of vanilla sugar or 1/4 tsp vanilla powder
- 1 heaped tsp gingerbread spice (if you like it stronger, use 2 tsp)
- 1 pinch of salt
- 220 g flour
- 200 g hazelnuts, ground, possibly roasted (Alnatura)
- n. B. Icing sugar for dusting
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
enough for about 40 pieces
Chop the chocolate coating and melt it with the butter over low heat. Allow to cool slightly. In the meantime, beat the eggs, sugar, salt, vanilla, and gingerbread spice until thick and creamy. This takes about 8-10 minutes; the sugar should have dissolved. First stir in the butter-couverture mixture, then the flour and nuts. Line a deep baking sheet (not too large, approx. 30 cm x 40 cm) with baking paper and spread the dough evenly. Bake at 180°C (preheated) on the middle rack for about 18 minutes. The center should still be slightly moist. Allow the dough sheet to cool slightly, then turn it out onto a second sheet of baking paper. Cut out stars using a star-shaped cookie cutter. Dust them with powdered sugar. Note: I think the stars are particularly pretty. However, you’ll have less waste with hearts.
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