Marble Streusel Crispy Pearl

5 from 5 votes
Prep Time 15 minutes
Cook Time 45 minutes
Rest Time 1 hour
Total Time 2 hours
Course Dinner
Cuisine European
Servings 1 people


Dough light:

  • 150 g Wheat flour type 405
  • 75 g Sugar
  • 75 g Butter at room temperature

Dark dough:

  • 135 g Wheat flour type 405
  • 15 g Unsweetened cocoa
  • 75 g Sugar
  • 75 g Butter at room temperature


Both doughs:

  • For the dough, knead the ingredients in a bowl with your hands until they are compact. Then loosen up into sprinkles and put the bowls in the fridge for 1 hour. This will make the crumbles firm and keep their shape better when baking.
  • Preheat the oven to 180 ° O / bottom heat. Line a tray and 2 underlays with baking paper or foil. After the cooling time mentioned above, loosen up the crumbles, which then stick together slightly, with a fork, mix both types loosely and distribute them in a "hill-shaped" manner on the tray and underlay (about 2 tablespoons per serving). Gently push the small portions together at the edges and then press them down very lightly with the palm of your hand.
  • The baking time is 15 minutes per tray. If you like them particularly crispy, sprinkle them with water after 10 minutes.
  • After baking, carefully pull the cookies including paper or foil from the tray onto a grid and let them cool completely. When warm, they are fragile. Lifting off the paper works best with a cake server. In doing so, some crumbles come off, but you can nibble them away ... because there is a risk of addiction with these little "things" .... ;-)))
  • The number of people mentioned above relates to a serving of around 23 pieces. (depending on size).
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Written by John Myers

Professional Chef with 25 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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