High de Sand
Recommended amount of hash: 2 g; makes around 80 pieces
approximately 0.04 g per piece
8.75 oz | butter |
07 oz | hashish |
3.5 oz | powdered sugar |
3.5 oz | raw marzipan |
| 2 | Pinches of salt |
1 Tablespoon | lemon juice |
2 Tablespoons | vanilla sugar/vanilla extract |
| 2 | Egg yolks |
7 oz | Buckwheat flour (gluten free) or 100 g Flour |
7 oz | Ground almonds |
5.25 oz | Cornstarch (gluten free) |
As a garnish:
Finely granulated sugar | |
| 1 | egg yolk and 1 tablespoon of water, stirred together |
| 2 | Sheets of baking paper |
Heat up 50 g of butter. Warm up the hash, crumble it, and dissolve it as finely as possible into the butter. Knead the rest of the butter into the raw marzipan. Add the sugar, spices, and egg. Stir it all together well. Finally, work in the flower, ground almonds, and cornstarch.
Seperate the dough into three equal pieces. Make a roll with a diameter of about 3.5 cm from each piece. Lay the rolls on the baking paper.
Brush the outsides of the rolls with the egg and sprinkle the sugar over them until they are evenly covered. Press the sugar into the dough. Pack the rolls tightly in the baking paper and set them in a cool place for at least one hour.
Preheat the oven to 200 degrees Celsius.
Now cut the rolls in slices about one centimeter thick. Lay the slices on the baking paper and put it on a baking sheet. Bake on the middle rack for 10 minutes or until golden-brown.
