Peanut Sticks
For approx. 50 pieces:
- 100 grams of peanuts
- 2 egg whites (size M)
- 100 grams of sugar
- 1 pinch of cinnamon powder
- 1 Tsp Cocoa Powder
- 1 tsp grated orange zest
1. Preheat the oven to 140 degrees (convection: 120 / gas: level 2). Finely grind peanuts. Put the egg whites in a bowl and beat with a hand mixer (wire whisk) until very stiff. Gradually stir in the sugar. Mix nuts with cinnamon and quickly fold in.
2. Fill the mixture into a piping bag (round nozzle) and pipe each bar-shaped onto a baking tray lined with baking paper. Bake in the oven for about 20 minutes. Mix the cocoa with the orange zest and dust the sticks with it while they are still hot. Let cool down.
Preparation: approx. 1 1⁄4 hours
For approx. 50 pieces:
- 100 grams of walnuts
- 200 g wholemeal flour
- 1 level tsp baking powder
- 100 g whole cane sugar
- 1 Jodsalz socket
- 1 egg yolk (size M)
- 150 g Butter
- 75 g dried dates
- 40 g marzipan
- 30g chopped almonds
- 2 tbsp sugar
1. Grind walnuts. Mix flour, baking powder, sugar, salt, egg and butter in a bowl. Knead everything with the hand mixer (dough hook) to a smooth dough. Chill for about 30 minutes. Preheat the oven to 180 degrees (convection: 160 / gas: mark 3).
2. Dice the dates and marzipan. Mix with almonds. Form small balls from the mixture and place on a baking sheet lined with baking paper. Make a well in each ball. Place the date filling in the well. Bake in the oven for about 20 minutes. Roll hot in sugar. Let cool down.
Preparation: approx. 1 1⁄2 hours
For approx. 50 pieces:
- 200 grams of walnuts
- 2 egg whites (size M)
- 200 grams of powdered sugar
- 1⁄2 TL Zimtpulver
- 1 tsp grated orange zest
- 150 g ground almonds
- 50 g flaked almonds
- 50 grams of chocolate
1. Preheat the oven to 140 degrees (convection: 120 / gas: level 2). grind walnuts. Beat the egg whites in a bowl with a hand mixer (wire whisk) until very stiff. Mix powdered sugar with cinnamon and orange zest. Quickly fold into the egg mixture in 2 batches. Mix in the ground almonds and nuts. Stir two-thirds of this into the egg cream. Knead the rest into the dough.
2. Roll out the dough in small batches on powdered sugar. cut out moons. Place on a baking sheet lined with baking paper. Top with flaked almonds. Bake in the oven for about 20 minutes (the moons should still be soft on the bottom). Let cool down. Melt the chocolate in a water bath. Sprinkle moons with it. let the chocolate solidify.
Preparation: approx. 1 hour (without cooling time)
For approx. 35 pieces:
- 100 g dark chocolate (70%)
- 20 g Butter
- 150 grams of whipped cream
- 2 eggs (size M)
- 2 tbsp hot water
- 100 grams of brown sugar
- 100 grams of wheat flour
- 100 g cornstarch
- 200 grams of walnuts
- 1 EL Orange liqueur
- 2 Tsp Cocoa Powder
1. Crush chocolate. Bring the butter and cream to the boil in a saucepan. Place in a bowl and refrigerate for 2 hours. Preheat the oven to 180 degrees (convection: 160 / gas: mark 3). Beat the eggs and water in a bowl with a hand mixer (beater) at the highest level for 1 minute. stir in sugar. Continue stirring for approx. 2 minutes. Mix flour with starch. Stir in briefly.
2. Put the dough with teaspoons onto baking trays lined with baking paper (leave a little space). Place a walnut half on half of the cookies. Bake in the oven for about 12 minutes. Let cool down. Chop remaining nuts. Beat the chocolate mass with the hand mixer (beater) until creamy. Stir in nuts and liqueur. Spread the biscuits without nuts with cream, cover with nut biscuits. Dust with cocoa. Store cool.
Preparation: approx. 1 1⁄4 hours
For approx. 80 pieces:
- 120 g Pecannüsse
- 175g softened butter
- 200 g whole cane sugar
- 3 egg yolks (size M)
- 1 Jodsalz socket
- 300 grams of wheat flour
- 2 teaspoons of baking soda
- 100 g Naturjogurt
- 100 grams of dark chocolate
1. Grind 100 g of nuts, chop the rest. Cream the butter with the sugar in a bowl using a hand mixer (beater). Gradually stir in the egg yolks with the salt. Mix flour with baking powder and ground nuts, stir in yoghurt. Preheat the oven to 180 degrees (convection: 160 / gas: level 3).
2. Fill the dough in portions into a piping bag with a star nozzle. Pipe donuts (Ø 5 cm) onto a baking tray lined with baking paper. Bake in the oven for about 15 minutes. Let cool down. Melt the chocolate in a water bath. Dip the donuts halfway in, sprinkle with the chopped nuts and allow the chocolate to set.
Preparation: approx. 1 1⁄2 hours
For approx. 50 pieces:
- 1⁄2 vanilla bean
- 80 grams of cold butter
- 200 grams of wheat flour
- 100 g ground almonds
- 1⁄2 tsp baking powder
- 80 grams of sugar
- 1 Jodsalz socket
- 100 ml buttermilk
- 75 g chopped almonds
- 1 unwaxed lemon
1. Halve the pod, scrape out the pulp. Place in a bowl with the butter, flour, almonds, baking powder, sugar, salt and buttermilk. Knead a dough with the hand mixer (dough hook). Form 3 cm thick rolls from the dough. Wrap in foil and refrigerate for about 2 hours.
2. Preheat the oven to 180 degrees (convection: 160/gas: level 3). Brown the chopped almonds in a pan without fat. Grate the lemon zest and mix with it. Roll the dough rolls in the mixture. Cut 1⁄2 cm thick slices with a sharp knife and place on a baking tray lined with baking paper. Bake in the oven for about 15 minutes. Let cool down.
Preparation: about 3 hours
For approx. 30 pieces:
- 300 g frozen puff pastry
- 150 grams of hazelnuts
- 150 grams of walnuts
- 100 g pine nuts
- 100 g Butter
- 4 tbsp honey
- 2 eggs (size M)
- 1 Jodsalz socket
- 1⁄2 tsp ground cardamom
- 50 grams of brown sugar
- 1⁄2 untreated orange
- 2 EL Rum
1. Defrost the puff pastry. Chop nuts and pine nuts. Melt butter in saucepan. Mix 75 g butter with nuts, pine nuts, honey, eggs, salt and cardamom. Preheat the oven to 180 degrees (convection: 160 / gas: mark 3). Roll out the puff pastry thinly. Line a casserole dish with baking paper.
2. Cover the base with a third of the puff pastry. Spread half of the remaining butter, then half of the nut mixture. Cover with half of the remaining puff pastry. Press something. Brush with the rest of the butter. Spread the rest of the nut mixture on top. Place the rest of the puff pastry on top and press down. Divide the top layer of dough into cubes (3 x 3 cm) with a knife. Bake in the oven for about 25 minutes.
3. Boil the sugar with 50 ml water in a pot and let it boil down for about 10 minutes. Grate the orange zest and squeeze the fruit. Add both to the syrup with the rum. Take the baklava out of the oven. Spread syrup over it. To let it cool down. To dice.
Preparation: about 1 hour
For approx. 60 pieces:
- 50 grams of hazelnuts
- 50 g macadamia nuts
- 100 g dried figs
- 200 g Butter
- 150g brown sugar
- 1 egg (size M)
- 150 grams of wheat flour
- 1 teaspoon Baking powder
- 100 g ground hazelnuts
- 1 Jodsalz socket
1. Preheat the oven to 180 degrees (convection: 160/gas: level 3). Roughly chop the nuts. Dice the figs. Cream the butter and sugar in a bowl with a hand mixer (beater). Mix in the egg well. Mix the flour with the baking powder, ground nuts and salt, stir in. Finally fold in the chopped nuts and figs.
2. Using a teaspoon, scoop the batter onto baking trays lined with parchment paper. Leave a space of 5 cm between the biscuits. Bake in the oven for about 12 minutes. Let cool down.
Preparation: approx. 1 1⁄2 hours
For approx. 100 pieces:
- 100 g Brazil nuts
- 375 g whole wheat flour
- 1 teaspoon Baking powder
- 80 g maple syrup
- 1 Jodsalz socket
- 1 egg (size M)
- 200 g Butter
- 1⁄2 vanilla bean
- 350g powdered sugar
- 2 egg whites
1. Finely grind Brazil nuts. Place the flour, baking powder, syrup, salt, egg, butter and nuts in a bowl and knead into a smooth dough using a hand mixer (dough hook). Chill for about 1 hour. Preheat the oven to 180 degrees (convection: 160 / gas: mark 3).
2. Roll out the dough on a floured work surface to about 1⁄2 cm thick. cut out leaves. Place on baking sheets lined with parchment paper. Bake in the oven for about 12 minutes. Let cool down. Halve the vanilla pod and scrape out the seeds. Mix in powdered sugar and egg white to form a glaze. Spread over the cooled cookies. Let the cast dry.
Preparation: approx. 2 1⁄2 hours
