Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Butter mixture
Light-coloured dough
Dark-coloured dough
To shape
How it's done
Butter mixture
Using the whisk on a hand mixer, beat the butter, icing sugar, vanilla sugar, salt and egg white in a bowl until the mixture becomes lighter in colour. Divide the butter mixture in two.
Light-coloured dough
Mix the flour and almonds, add to one butter mixture, quickly combine to form a dough, flatten a little, cover and refrigerate for approx. 30 mins.
Dark-coloured dough
Mix the flour, almonds and cocoa powder, add to the other butter mixture, quickly combine to form a dough, flatten a little, cover and refrigerate for approx. 30 mins.
To shape
Roll out the dough in batches between two pieces of baking paper to a thickness of approx. 4 mm. Cut out the bears, place on two baking trays lined with baking paper. Place a hazelnut into the middle of each biscuit, press down lightly. Cut out the bears' arms, place across the body over the nut, press down lightly, refrigerate for approx. 15 mins.
To bake
Approx. 15 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.
| Shelf life: | Keep in an airtight container for approx. 2 weeks. |
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