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Chocolate-nut-ginger cakes
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Ingredients
Directions
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Cut the cold butter and chocolate into cubes / pieces.
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Finely chop the hazelnuts and gingerballs.
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Roast the hazelnuts in a dry frying pan until light brown and let them cool down on a plate.
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Mix in a bowl the flour with the sugar, a pinch of salt and the vanilla sugar.
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Put the pieces of butter through them and use a fork to prick them through the dough.
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Knead the ingredients quickly with a cool hand into a cohesive dough.
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Sprinkle the hazelnuts, chocolate pieces and ginger over them and knead everything lightly.
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Form the dough into a ball and let it rest in the bowl covered with plastic wrap in the refrigerator for 30 minutes.
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Preheat the oven to 175 ° C.
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Roll out the dough on a floured surface to a three-quarter-cm-thick rag.
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With a protuberance or glass, put the dough out of the dough and place it with a flat spatula on a baking sheet covered with parchment paper.
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Roll out the remaining dough again and cut out some biscuits again.
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Bake the cakes in the oven in 12-15 minutes until golden brown and done.
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Let them cool on a cake rack.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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