Peanut corners
Recipes
125 g flour,
75 g of sugar,
1 pinch of salt,
50 g butter or margarine;
Fat for the shape;
2 protein,
200 g ground almonds,
125 g powdered sugar,
200 g ungesalzene Erdnußkerne,
200 g of sugar.
Flour, Zucker, Knead the salt and fat into a shortcrust pastry. Let rest in the refrigerator for an hour. The bottom of a greased springform pan (0 26 cm) cover with the shortcrust pastry. Prick several times with a fork. Put the mold in the oven. On 200 Grad / Gas Stufe 3 switch and about 30 Bake for minutes. Possibly after 15 Cover minutes. In the meantime, beat the egg whites until stiff. Fold in the almonds and powdered sugar. Take the mold out of the oven. Spread the macaroon mixture on the dough and add 150 Grad / Gas Stufe 1 about 30 Bake for minutes. Roughly chop the peanuts and roast them in a pan without fat. Melt the sugar. 50 Add ccm of water and stir vigorously, until a smooth mass is formed, Take the pan off the hob from time to time. Add peanuts, Stir and distribute immediately on the macaroon mixture. After cooling, cut the cake into small rhombuses (per piece approx. 130 Calories / 544 joules).