John Myers
Ingredients for 1 servings:
- 100 g butter, soft
- 50 g sugar
- 1 m.-sized egg(s)
- 200 g flour
- 1 pinch of salt
- Flour for the work surface
- 50 g walnuts
- 50 g hazelnuts
- 50 g peanuts, unsalted
- 50 g nuts (Brazil nuts)
- 50 g almonds
- 100 g nuts of your choice
- 50 g butter, soft
- 80 g honey
- 100 g brown sugar
- 100 ml whipped cream
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes
Christmas cookies and for nut lovers also the right thing all year round
For the dough, mix the softened butter, white sugar, and a pinch of salt with the dough hook of a hand mixer until smooth. Stir in the egg and finally knead in the flour. Wrap the dough in cling film and let it rest in a cold place for 1 hour. For the nut mixture, you need 400g of nuts. The nuts must be unsalted. The combination is up to you. I use the ones listed above plus some almonds. Roughly chop the nuts and almonds. Set aside. You can also use ready-made, unsalted nut mixtures, but these are a bit more expensive. Roll out the dough on a floured surface and place it on a baking sheet (28 x 30 cm) lined with baking paper or in a springform pan (28 cm). Bake in a preheated oven at 200°C (top/bottom heat, fan: 180°C) for 20 minutes on the second rack from the bottom. In a medium saucepan, combine the butter, honey, brown sugar, and heavy cream, bringing to a boil, stirring constantly. Cook for 3 minutes. Stir in the chopped nut mixture and set the pan aside. When the consistency is slightly thick, spread the nut mixture over the pre-baked dough. Bake for another 15-19 minutes. The nut mixture should be golden yellow. This time may vary depending on your oven. Let cool in the pan, then cut into approximately 5 x 3 cm pieces. Store in a tin.
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