- 70 milliliters Whipped cream
- 160 grams butter
- 75 grams sugar beet syrup
- 250 grams sugar
- ½ teaspoon Ground cinnamon
- 1 generous pinch Cardamom
- 1 Orange (grated zest)
- 1 teaspoon potatoes
- 450 grams Pastry flour (plus more for work surface)
- 50 grams ground almonds
- 100 grams coarsely chopped almonds
- 80 grams dark Chocolate
In a saucepan, heat the cream with the butter and syrup, stirring until the butter has melted and the mixture is smooth. Add the sugar, spices, orange zest, potash, flour and nuts and stir until the dough is well combined. Roll out the dough on a floured surface to a 1 cm (approximately 3/8-inch) thick sheet and cut about 2 cm (approximately 3/4-inch) wide and 7 cm (approximately 3-inch)long strips. Cover and refrigerate 1 hour.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Place the strips on the baking sheet and bake until lightly browned and set, about 15 minutes. Remove from the baking sheet and cool on a wire rack.
Coarsely chop the chocolate and melt in a heatproof bowl over a hot water bath. Remove from the water bath and let cool slightly. Dip the cooled cookies 1-2 cm (approximately 3/8-3/4-inch) into the chocolate and dry on a wire rack before serving.