{"id":515446,"date":"2020-11-17T09:56:54","date_gmt":"2020-11-17T08:56:54","guid":{"rendered":"https:\/\/www.salzburgerland.com\/de\/?p=515446"},"modified":"2023-06-12T13:55:25","modified_gmt":"2023-06-12T11:55:25","slug":"nussbusserl","status":"publish","type":"post","link":"https:\/\/www.salzburgerland.com\/de\/nussbusserl\/","title":{"rendered":"Nussbusserl"},"content":{"rendered":"

Das Rezept von Haubenkoch Vitus Winkler<\/a> vom Verw\u00f6hnhotel Sonnhof<\/a> in St. Veit in der Urlaubsregion Salzburger Sonnenterrasse<\/a> downloaden, ausdrucken und nachbacken. Dann zur\u00fccklehnen, genie\u00dfen und vom n\u00e4chsten Winterurlaub im SalzburgerLand tr\u00e4umen!<\/p>\n

Hier das Rezept downloaden.<\/a><\/strong><\/p>\n

Zutaten M\u00fcrbteig<\/h3>\n

500 g glattes Mehl
\n1 Prise Salz
\n150 g Staubzucker
\n50 g Kristallzucker
\n230 g kalte Butterw\u00fcrfel
\n2 Eier
\n1 EL Vanillezucker
\n1 Zitronenabrieb<\/p>\n

Zubereitung M\u00fcrbteig<\/h3>\n
    \n
  1. Alle Zutaten mit dem Knethacken zu einem geschmeidigen Teig kneten lassen, mit Mehl bestreuen und flach auf eine Blech dr\u00fccken. Anschlie\u00dfen mit Folie einwickeln und f\u00fcr mindestens eine Stunde in den K\u00fchlschrank geben bis der Teig wieder fest ist.<\/li>\n
  2. Nun mit Hilfe eines Teigrollers dein Teig ca. 6 mm dick ausrollen und anschlie\u00dfend mit einem runden Ausstecher (3 cm Durchmesser) 40 kleine Kreise ausstechen.<\/li>\n
  3. Kreise auf ein mit Fett bestrichenes Backblech setzen und mit Ei bestreichen.<\/li>\n
  4. Kekskreise bei 160 Grad f\u00fcr 10 Minuten vorbacken und anschlie\u00dfend ausk\u00fchlen lassen.<\/li>\n<\/ol>\n

    Zutaten Nussbusserlbaiser<\/h3>\n

    4 Eiwei\u00df
    \n1 Prise Salz
    \n125 g Kristallzucker
    \n125 g Staubzucker
    \n250 g geriebene Haseln\u00fcsse
    \nca. 40 ganze Haseln\u00fcsse, in essbarem Goldpulver gew\u00e4lzt<\/p>\n

    Zubereitung Nussbusserlbaiser<\/h3>\n
      \n
    1. Eiwei\u00df mit Salz und Kristallzucker steif schlagen.<\/li>\n
    2. Staubzucker und Haseln\u00fcsse darunterheben und in einen Spritzbeutel f\u00fcllen.<\/li>\n
    3. Auf die ausgek\u00fchlten M\u00fcrbteigkekskreise das fertige Haselnussbaiser aufspritzen und mit einer goldenen Haselnuss verzieren.<\/li>\n
    4. Kekse f\u00fcr 15 Minuten bei 180 Grad ohne Wind knusprig backen.<\/li>\n<\/ol>\n

      Viel Spa\u00df beim Nachbacken und Naschen!<\/strong><\/h2>\n

      \"Rezept
      \nRezept Nussbusserl von Vitus Winkler \u2013\u00a0 beide Fotos \u00a9 Fotograf Mario Stockhausen<\/p>\n","protected":false},"excerpt":{"rendered":"

      Das Rezept von Haubenkoch Vitus Winkler vom Verw\u00f6hnhotel Sonnhof in St. Veit in der Urlaubsregion Salzburger Sonnenterrasse downloaden, ausdrucken und nachbacken. Dann zur\u00fccklehnen, genie\u00dfen und vom n\u00e4chsten Winterurlaub im SalzburgerLand tr\u00e4umen! Hier das Rezept downloaden. Zutaten M\u00fcrbteig 500 g glattes Mehl 1 Prise Salz 150 g Staubzucker 50 g Kristallzucker 230 g kalte Butterw\u00fcrfel 2 […]<\/p>\n","protected":false},"author":50,"featured_media":515447,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wl_entities_gutenberg":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[1],"tags":[],"wl_entity_type":[11495,2],"class_list":["post-515446","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allgemein","wl_entity_type-article","wl_entity_type-thing"],"acf":[],"yoast_head":"\nNussbusserl \u00bb SalzburgerLand.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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