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Bear biscuits
40 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 165
  • Fat about 12g
  • Carbohydrates about 11g
  • Protein about 2g
This is needed
This is needed for 26 piece
Butter mixture
  • 250 g butter, soft
  • 125 g icing sugar
  • 1 parcel vanilla sugar
  • 1 pinch salt
  • 1 fresh egg white
Light-coloured dough
  • 120 g white flour
  • 50 g ground almonds
Dark-coloured dough
  • 100 g white flour
  • 50 g ground almonds
  • 1 tbsp cocoa powder
To shape
  • 50 g hazelnuts
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And that's how it's done
And that's how it's done
Butter mixture
Using the whisk on a hand mixer, beat the butter, icing sugar, vanilla sugar, salt and egg white in a bowl until the mixture becomes lighter in colour. Divide the butter mixture in two.
Light-coloured dough
Mix the flour and almonds, add to one butter mixture, quickly combine to form a dough, flatten a little, cover and refrigerate for approx. 30 mins.
Dark-coloured dough
Mix the flour, almonds and cocoa powder, add to the other butter mixture, quickly combine to form a dough, flatten a little, cover and refrigerate for approx. 30 mins.
To shape
Roll out the dough in batches between two pieces of baking paper to a thickness of approx. 4 mm. Cut out the bears, place on two baking trays lined with baking paper. Place a hazelnut into the middle of each biscuit, press down lightly. Cut out the bears' arms, place across the body over the nut, press down lightly, refrigerate for approx. 15 mins.
To bake
Approx. 15 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.