Syrup biscuits with anise glaze
- 150 g Sugar syrup
- 125 g Sugar
- 1 egg (size M)
- 300 g flour
- 100 g ground almonds
- 1 TL ground cloves
- 1 TL ground cinnamon
- 1/2 TL Ginger
- 1/2 TL Cardamom
- 1 TL Hirschhornsalz
- 150 g Icing sugar
- 1 TL Anise
- 3 EL Pernod (aniseed liqueur)
- 50 g Dark chocolate couverture baking paper
- Freezer bags
- flour
- wooden skewers
75 minutes
light
- 1 .
- Heat the sugar syrup, 100 g sugar and 3 tablespoons water while stirring until the sugar has dissolved. Beat egg and remaining sugar until frothy, slowly pour in the sugar syrup while stirring.
- 2.
- Mix the flour, almonds, cloves, cinnamon, ginger, cardamom and deer horn salt, add to the egg mixture and knead everything into a smooth dough. Cover and let rest for approx. 2 hours at room temperature. Roll out approx. 5mm thick on a floured work surface, cut out different figures and place on 3 baking sheets lined with baking paper.
- 3.
- Bake one after the other in a preheated oven (electric stove 175 ° C / gas: level 2) for about 10 minutes. Let cool down. Mix the icing sugar, anise and pernod together and brush the biscuits with it. Melt the couverture on the water bath and pour it into a freezer bag.
- 4.
- Cut off a small corner from the freezer bag. Pull the strands of the couverture over the still moist anise glaze. Let dry. Makes about 70 pieces.
1 portion approx:
- 50 kcal
- 210 kJ
- 1 g protein
- 1 g fat
- 9 g carbohydrates
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