Pumpkin seed sables | BRIGITTE.de

preparation

1. For the dough
   

2. Finely mix the pumpkin seeds with ground almonds and powdered sugar and place in a bowl. Add flour, salt and both oils. First knead everything into a dough with the dough hook of the hand mixer, then briefly with your hands. Form the dough into two rolls (approx. 18 cm long, Ø 3.5 cm) and wrap in cling film and chill for about 30 minutes.

3. Cut the dough rolls into 1 cm thick slices with a sharp knife, flatten them slightly and spread them on two baking trays lined with baking paper. Bake in the preheated oven at 170 degrees (fan oven 150 degrees) on the middle rack for about 10-12 minutes. Remove and let cool on the tray.

4. For decoration
   

5. Roughly chop pumpkin seeds. Chop the couverture, slowly melt it in a metal bowl in a warm water bath and stir well. Dip half of the pumpkin seed sablés into the chocolate coating and wipe off a little. Sprinkle with chopped pumpkin seeds and let dry.