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Autumn leaf cookies with hazelnuts and spices
Cookies made from hazelnuts, cinnamon, cardamom and cocoa.
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Ingredients
Directions
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Grind the hazelnuts finely in the food processor. Add the flour, powdered sugar, vanilla sugar, cinnamon and cardamom.
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Cut the butter into cubes and add too. Let the machine run (briefly) until a crumbly dough has formed.
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Form a loaf of bread and pack in cling film. Let rest for ½ hour in the refrigerator.
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Preheat the oven to 170 ° C.
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Roll the dough out on a floured sheet to a piece of ½ cm thick.
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Fold a piece of parchment paper double and draw a half maple leaf from the fold with a pencil. Cut it out and unfold it. Then you have the shape of a whole maple leaf.
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Place this shape on the dough and cut out the shape. Repeat until you have 10 leaves.
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Place the dough leaves on 1 or 2 baking sheet covered with parchment paper and bake for 12-15 minutes until done. If the edges turn golden brown, the cookies are ready.
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Allow the cookies to cool to room temperature in 1 hour.
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Put 50 g of icing sugar in 3 bowls and 25 g of icing sugar and cocoa in a fourth bowl.
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Add 20 g of protein to the cups with powdered sugar only and stir into a smooth glaze.
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Add the water to the tray that also contains cocoa and if necessary add a little more in order to get a nice thick and dark glaze.
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Add half of the yellow color to yellow for a glaze.
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Add the rest of the yellow dye and a few drops of red dye to orange glaze to another bowl of glaze.
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Add the red dye and the rest of the cinnamon to the last bowl for a reddish-brown glaze.
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Fold parchment paper 3 corns (piping bags) and fill them with red, orange and yellow glaze.
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Draw a line with red glaze on the outer edge of a biscuit. Fill up with 1 cm red glaze, inside orange and inside yellow.
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Take a skewer a few times through the glaze from the middle to the outside of the cookie.
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Dip the tip of a skewer into the cocoa glaze and draw the leaf veins with it.
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Decorate the rest of the cookies. Leave to dry for 4 hours.
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Nutrition
345Calories
Sodium5% DV120mg
Fat20% DV13g
Protein6% DV3g
Carbs18% DV53g
Fiber4% DV1g
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