John Myers
Contents
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Ingredients
- 300 g Flour
- 125 g Sugar
- 1 pinch Salt
- 1 tsp Organic orange, zest
- 3 Egg yolk
- 4 drops Bitter Almond Flavoring
- 175 g Butter, cold
- 2 tbsp Unsweetened cocoa
- 2 tbsp Cream
- 80 g Pecan or Brazil nut kernels finely chopped
Instructions
- Mix the flour, sugar, salt and orange zest. Mix roughly with the egg yolks and flavor. Cut the butter into small cubes and spread over the dough. Knead roughly crumbly with the dough hook of the hand mixer and cut in half. Add cocoa and cream to one half. Now finish kneading both doughs with your hands until they are smooth and pliable.
- Roll out the dough between 2 layers of parchment paper 2 mm thin and place it on a large, smooth surface in the refrigerator for 1 hour. Then remove the top baking paper and cut both dough sheets into 10 x 20 pieces. Knead the leftover dough again, roll out again between layers of baking paper, cool briefly and cut out further parts. Store unused sheets of dough in the refrigerator until they are put together.
- The assembly begins with a dark plate. Sprinkle some chopped nuts on top. Put a light-colored plate on top, sprinkle with nuts and continue alternating until all the plates are used up. Put a piece of baking paper on the rectangular, layered dough again and lightly plate it with a rolling pin to a width of 13 cm so that the layers stick together better. Wrap the dough block in foil and cool for another hour.
- Preheat the oven to 170 ° top / bottom heat. Cut the dough block lengthways with a sharp knife into 5 cm wide strips. Cut these in turn into 1 cm thick slices and lay them flat on the baking sheet. Bake time on the middle rack 15 minutes. Let cool down on a wire rack together with the baking paper.
