Pumpkin and carrot pile

The Pumpkin and carrot pile Recipe Polynuclear Knuspergenuss Preparation time: 45 minutes, with no cooling or rest period * Cooking time: about 10 minutes per cookie sheet Keeps for about 2 weeks in tightly sealed cans

Approximately 45 pieces

For the dough:
200g peeled carrots
* 200 g sugar
* 1 pinch salt
* 1 egg (size M)
* 120 g * 100 g oatmeal multinucleated shelled pumpkin seeds
* 80g gem. Almonds

grate the carrots for the dough on a coarse grater.

caramelize until golden brown in a pan 3 tablespoons of the sugar over medium heat, stirring well.

Add remaining sugar gradually and caramelize until golden brown, stirring well also. The grated carrots into 3 portions move sequentially in the caramel. The sugar and carrot mass simmer until the sugar has dissolved again. Then pour into a bowl and let cool.

Add the salt and the egg to the sugar and carrot and stir ground. Oatmeal, pumpkin seeds and almonds Fold in the Möhrenteig. The dough rest for about 20 minutes.

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

The Möhrenteig with 2 teaspoons of dough on baking sheets in (greased, lined with baking paper) set. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The pumpkin and carrot pile of about 10 minutes until each baking sheet .

The pumpkin and carrot with a pile of baking paper on baking sheets to cool on cake racks and take leave.

Tip: You can replace the pumpkin seeds by the same amount of sunflower seeds, sliced ​​almonds or sliced ​​hazelnuts.

Pumpkin and carrot pile
Holiday Recipes
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