All SCHLOSSANGER friends will find selected recipes for Bärbels Laible here, which have been slumbering in the air-conditioned wine cellar since December 6th. A few more days of rest, then they are ready to be eaten. Of course, the chef has already successfully carried out the first quality control. Good luck with your baking.
Dark chocolate curls filled with nougat
Ingredients:
150 g butter, 60 g powdered sugar, 2 egg yolks, 45 g marzipan, 160 g flour, 40 g starch, 25 g dark cocoa powder, 1 tbsp rum, 1 pinch of salt, 1 pinch of cinnamon, 200 g nougat, 1 tbsp biscuit
Preparation:
Beat the butter until fluffy, gradually add the sieved powdered sugar and 2 egg yolks. Add the marzipan, then mix the flour, starch and cocoa powder, add and work everything into a dough. For the nougat mixture, soften the cocoa powder, rum, salt, cinnamon and nougat and mix with the biscuit. Leave to rest for one hour.
Pour the dough into a piping bag with a star-shaped nozzle and pipe onto a baking tray lined with baking paper (circles or paws) and bake at 170 °C. Leave the cookies to cool, then fill with the nougat mixture and stick two cookies together. Then dip half in chocolate coating and immediately sprinkle with chopped pistachios.
Men's luzle
Ingredients:
250 g flour, 200 g butter, 170 g grated hazelnuts, 80 g sugar, salt, lemon, vanilla
Preparation:
Work the butter, flour and nuts into a dough like a shortcrust pastry and then leave to rest for ½ hour. Roll out to a thickness of about ½ cm and cut out with a heart-shaped cookie cutter. Place on a baking tray and bake at 170° C until light brown. Leave to cool for 1 minute and roll in vanilla sugar using a palette knife. Leave to cool on a wire rack.
Tip: This pastry is not just a treat at Christmas.
