Almond Printen

Ingredients

• 350 g honey
• 100 g Yogurt butter
• 135 g sugar
• 500 g flour (and a little extra for the work surface)
• 1 tsp potash
• 0.5 tsp ground cardamom
• 1 pinch cloves powder
• 0.5 tsp ground coriander
• 2 tbsp anise seeds
• 0.25 tsp fennel seeds
• 0.5 tsp deer antler salt
• 1 egg
• 150 g milk chocolate couverture
• 150 g dark chocolate couverture
• 125 g almond sticks

Instructions

1. 1.

   Warm honey, butter and 75 g sugar in a pot while stirring until dissolved. Remove from heat and let cool.

2. 2.

   Mix flour with potash, cardamom, cloves powder, coriander, 1 tsp anise seeds, fennel and deer antler salt. Stir in the honey mixture and egg. Knead everything into a smooth dough. Cover and refrigerate for one day.

3. 3.

   Knead the dough on a floured surface, roll it out to 3 mm thickness. Cut squares of 8 x 4 cm and place them on two baking sheets lined with parchment paper. Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 15 minutes. Remove, sprinkle one‑third of the printen immediately with remaining sugar, let the rest cool.

4. 4.

   Melt the chocolate couvertures separately over a hot water bath. Coat half of the remaining printen with milk chocolate couverture and dust with almonds; coat the other half with dark chocolate couverture and dust with anise seeds.