Alfons Schuhbeck's chocolate walnut thaler

For 100 pieces
  • 270 g soft (pomady) butter
  • 130 g Icing sugar
  • 1 pinch salt
  • pulp of 1/2 vanilla pod
  • 1 Pinch Cinnamon
  • 375 g flour
  • 320 g Walnut kernels
  • 40 g cocoa powder
  • 1 egg yolk
  • 1- 2 tbsp whipped cream
  • 6 EL Sugar
  • Flour
  • cling film
105 minutes
Process the butter, powdered sugar, salt, vanilla pulp and cinnamon to a smooth mass. Sieve the flour over it and work it into crumbles with your fingers. Knead half of them into a smooth dough, shape into 4 flat bricks, wrap in foil and put in the refrigerator for about 30 minutes. Chop 120 g walnuts. Sift the cocoa over the second half of the dough, add the walnuts and also work into a smooth dough. 4thShape it into approx. 20 cm long sticks and ideally place them in the freezer. Roll out the dough sheets on a worktop lightly dusted with flour, each measuring 20 x 12 cm. Whisk the egg yolk and cream together, brush the dough sheets with it. Roll up dark dough sticks in it and place in the refrigerator for at least 30 minutes. Cut the dough rolls into approx. 25 slices each and distribute them on 4 baking sheets lined with baking paper. Bake one after the other in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for approx. 12 minutes, allow to cool. (The biscuits can be kept for weeks when packaged in this way) To decorate, top the biscuits with the remaining walnut halves. Melt the sugar in a pan until golden yellow and gently drizzle over the walnuts
Wait 1 1/2 hours. Photo: Först,
1 piece approx:
  • 60 kcal
  • 250 kJ
  • 1 g protein
  • 4 g fat
  • 5 g carbohydrates


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