Ingredients for the filling:
85 grams of sweet cream
65 grams of honey
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250 grams white sugar
Butter 165 grams
Coarsely ground hazelnuts – 40 grams
Ground almonds – 40 grams
Coarsely ground walnuts – 40 grams
Salt – 5 grams
Toasted pecans – coarsely ground – 155 grams
Peanuts – coarsely ground – 155 grams
Ingredients for the dough:
300 grams butter
185 grams powdered sugar
60 grams almond powder
500 grams flour
4.5 grams salt
2 eggs
Preparation instructions:
• Place the cream, sugar, butter and honey in a saucepan, cook until boiling, stirring, until a light caramel color is obtained - and turn off the heat.
• Add the coarsely chopped nuts, stir and remove from the pot into a stainless steel or plastic container to cool.
• After cooling (at least 3 hours), form small balls weighing 8 grams.
Preparing the dough:
• Place all ingredients in a mixer and knead for about 5 minutes at high speed. You should get a streusel texture, in which all the butter has been absorbed.
• Add the eggs to the mixer, while stirring, and mix for about 5 minutes, until you obtain a uniform dough.
• Let it rest for half an hour in the refrigerator, covered with plastic wrap.
• Roll out the dough to a thickness of 3 mm and cut out circles of 8 cm (diameter).
• Fill the circles we cut with the Florentine balls and fold into Haman's ear.
• Place in an oven preheated to 170 degrees and bake for about 12 minutes.
• Cool and serve with a little powdered sugar on top.
