Thorner Catherine

Heat the honey with the butter, stirring continuously, let the sugar melt in it and cool. Mix 750 grams of flour with the spices. Stir the flour, spices and water into the lukewarm honey mixture. Melt potash in rose water and add to the dough form. Knead the dough with the rest of the flour. It is best to let the dough rest for a few days, at least 24 hours! Later, roll out the dough to a thickness of about one centimeter and cut it into the desired shapes or rectangles.

Place each one on a baking sheet lined with parchment paper and brush with the beaten egg. Preheat the oven and bake at 175 °C for about 20 minutes. Then cover with the chocolate icing and decorate with almond kernels, pistachios and gold dust.

Tip:

Keep the Thorner Katharinchen in a tin, then they stay crispy. If you like them rather soft, put a slice of brown bread or an apple in the tin, respectively.

Tip: Stock up on high-quality spices – it pays off!

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