Approximately 100 pieces

Ingredients:
For the dough:
125 g of liquid honey
* 200g sugar * 1 pinch salt
* 65g butter * 1 egg (size M)
* 1 egg yolk (size M)
* 2 level tsp gem. 1 level teaspoon cinnamon
* acc. 1 level teaspoon cloves
* acc. Cardamom
* 1 pack Dr. Oetker Finesse orange peel flavor
* 375 g flour
* 2 * level tsp Dr. Oetker Backin 100 g
* 40 g candied orange gem. Hazelnuts

For the cast and the topping:
75 g milk chocolate (30% cocoa content)
* 75 g white chocolate
* 2-3 tablespoons sugar crystals

Method:
heat the dough for honey, sugar, salt and butter in a saucepan while stirring slowly. As long stir until the sugar has dissolved. The honey-dripping mass enter into a mixing bowl and let cool.

egg, egg yolks, cinnamon, cloves, cardamom and orange peel aroma, almost under the mass of cooled stir. Mix flour with baking powder and mix in portions with stirring.

chop the candied orange peel finely and stir together with the last hazelnuts. Cover the dough and place about 1 hour in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

form the dough into walnut-sized balls about 100.

The dough balls on baking sheet with some space (covered with parchment paper) set. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The Schmatza bake about 15 minutes per baking sheet.

The Schmatza with the baking paper from the baking sheets to cool on cake racks and take leave.

separately for both the cast and sprinkle each chop into pieces Kuvertüresorten. The Kuvertürestücke each in a small saucepan over low heat in a water bath with stirring to melt and each in a plastic bag.

cut from a very small corner of a bag and coat with the Schmatza Kuvertürestreifen. With the other chocolate same procedure. The Schmatza Sprinkle with sugar crystals. Cast can be determined.

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