Nutcracker

(*) 1 baking sheet with a piece of dough 20 x 20 cm, makes about 35 pieces.

Mix the flour with the sugar and salt. Add the butter in flakes. Grate everything between your fingers until crumbly. Add the cream and quickly knead the ingredients into a smooth dough. Wrap in plastic wrap and rest at room temperature for 15 to 20 min.

Preheat the stove to 120 °C.

Cut a parchment paper to 20×20 cm. Shape the dough on the prepared paper and roll out on it in about 3 mm thick in the size of the paper. Slide onto a baking tray.

Bake the dough in a 120 °C hot oven for 12 min. Cool slightly.

Adjust the oven temperature to 160 °C.

In the meantime, coarsely chop the pecans. In a wide frying pan, melt the butter. Pour in the nuts and toast on medium fire, stirring, for 5 minutes. Add cane sugar, honey and vanilla sugar. Bring the nut mixture to a boil and make 3 min, stirring continuously, then remove from the heat. Fold in the cream. Spread the nut mixture on the pre-baked dough.

Bake the pastry at 160 °C on the second rack from the bottom for another 20 to 25 min. until the nut mixture bubbles. Remove from the stove and cool for 5 min.

Then cut the pastry with a sharp kitchen knife into 5 cm wide bars and these again into 2, 5 cm wide triangles. Cool.

Allow the chocolate glaze to melt. Dip the tops of the cookies into the chocolate. The nuts

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