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Grandma's nutty shortbread

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Ingredients for 1 servings:

  • 250 g flour
  • 150 g cold butter, in pieces
  • 120 g sugar
  • 80 g hazelnuts
  • 1 egg(s)
  • 1 tbsp rum
  • Cinnamon powder (optional)
  • n. B. Dark chocolate coating for decoration
  • Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 42 minutes

A recipe for the Kenwood Titanium Chef Baker XL

Place the 7-liter bowl into the Kenwood Titanium Chef Baker XL and weigh in the hazelnuts. Remove the lid from the high-speed attachment and screw the food processor onto it. Then insert the blade. Finely grind the weighed hazelnuts for 8-10 seconds using the continuous function. Remove the food processor from the machine and add the hazelnuts to the 7-liter bowl. Insert the K-hook and tare the scale on the Kenwood Titanium Chef Baker XL to 0. Gradually add all the remaining ingredients directly into the bowl, then knead the dough using the medium continuous function until a smooth dough is formed. Transfer the dough from the bowl to a floured work surface, divide it into three roughly equal portions, and shape them into logs (this will make it easier to press the dough through the meat grinder later). Place the dough logs in an airtight container and chill in the refrigerator for one hour. Preheat the oven to 175°C (top and bottom heat). Remove the small safety flap from the machine and attach the meat grinder to the Kenwood Titanium Chef Baker XL, then screw the cookie attachment with the large star opening onto the meat grinder. Now run the prepared and cooled rolls one after the other through the meat grinder at a very slow, continuous speed. Use a sharp knife to cut off the dough at the desired point and place it directly onto the baking sheet lined with baking paper (in an I, S, or O shape). Bake in the preheated oven for about 12 minutes until light golden. Allow to cool. Meanwhile, melt the chocolate coating over a bain-marie and decorate the cooled cookies as desired. Makes about 60 cookies.

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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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