250 g soft butter
125 powdered sugar
1/2 small bag of vanilla sugar.
1 egg
125 g. peeled and ground almonds
1/2 teaspoon of ginger powder
1/2 teaspoon of the Nelken spice (cloves)
1/2 teaspoon dried and minced orange peelings
300 g flour
fat and flower for covering the baking plate
150 g bitter chocolate for decoration.
Stir the butter, powdered sugar and vanilla sugar together to achieve a uniform mass.
Now add the egg, almonds and spices slowly – spoon per spoon, finishing with the flour. Mix it all the time while you add the ingredients – if you use an electric mixer it should be no problem.
Put the dough into a fridge for half an hour.
Smear some baking fat on a baking plate, and spray slightly with flour.
put the mass into an icing bag with a star-shaped nozzle.
Press the dough into a nice shaped with one end broader.
Should be about 3cm long and similar to a bear paw.
Put into the fridge for half an hour.
Bake in a pre-heated oven at 180 minutes for 10-12 minutes.
Let it cool down.
melt the chocolate in a water bath, sink the bear paws halfway into the chocolate. Let it cool down.
