Mecklenburg Brown Pepper Nuts

A cake recipe for all foodies:

Heat butter, syrup, sugar and goose fat until sugar is dissolved. Allow to cool slightly. Chop candied orange peel and candied lemon peel very finely. Melt the potash in the rose water. Mix flour, spices, abger. Mix candied orange peel, lemon peel, almond kernels and candied lemon peel in a baking bowl. Add syrup mixture and potash, knot everything together with food processor or mixer. Leave the dough to rest in a warm place with the lid closed for at least 4 days. Knead a few times in between. Roll out the dough on a little flour to a thickness of about 3 mm. Cut out different shapes and place them on a prepared baking tray. (Or shape the dough into rolls of 3 cm ø, cut into 1 cm thick slices). Decorate pepper nuts with halved almond kernels, if desired.

Circuit:

180 to 200 °C , 2nd slide rack v. U.

160 to 180 °C , convection oven

8 to 12 min.

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