John Myers
Ingredients for 1 servings:
- 1,000 g wheat, freshly ground
- 500 g cane sugar (raw cane sugar)
- 500 g butter, cold
- 250 g hazelnuts or walnuts or almonds, ground
- 1 tbsp vanilla sugar
- 1 tsp cream of tartar baking powder
- 4 eggs
- e.g. chocolate coating, dark chocolate or icing
- possibly cocoa powder
- possibly grease for the tray
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes
wholesome with wheat and nuts
Pile the dry ingredients onto a work surface or into a large bowl. Cut the butter into pieces, add the eggs, and knead everything thoroughly. For a darker dough, add cocoa powder. Let the dough rest for about 1 hour. Using a pastry piping bagel or meat grinder, pipe swirls, sticks, or “S” shapes onto a baking sheet (greased or lined with parchment paper). Bake in a preheated oven at approximately 175°C (350°F) for about 10 minutes, until lightly browned. Once cooled, decorate with melted chocolate coating, powdered sugar, or icing. One batch makes about 3-4 baking sheets for me, but I always make at least double the amount. Since the dough hardly spreads, a few millimeters of space on the sheet is sufficient. Preparing the dough is quick, but working with it takes a little more time, especially for beautiful decoration.
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