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Cynthia_Bild_Header_0000s_0004_Nutty_Hal

NUTTY HALFMOONS

PREPARATION

SWEET CROPS

  1. grind pecans. Roast all the nuts one at a time. Cooling down.

  2. Cream the butter, 60g sugar and syrup while adding the lemon juice and vanilla baking.

  3. Fold in the flour, salt and nuts.

  4. Cut 20g from the dough and shape into croissants. Place on 2 baking trays lined with baking paper. Bake in a preheated oven at 175°C for about 18 minutes. Cooling down.

  5. Now roll in approx. 200g sugar, let cool.

From bella – issue 52/2009

INFORMATION

  • For approx. 42 pieces

  • Preparation time about 1 1/4 hours

  •  

  • Waiting time about 30 minutes

INGREDIENTS

  • 100g pecan kernels

  • 100g ground almonds

  • 100g ground hazelnuts

  • 225g softened butter

  • 260g fine sugar

  • 1/2 tsp hazelnut syrup

  • 1 tbsp lemon juice

  • 1 packet of vanilla baking

  • 225g flour

  • 1/4 tsp salt

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