Honey Walnut Kipferl

Deliciously airy, tender kipferl with roasted walnut kernels and a hint of anise, the spicy-strong forest honey completes the thing.

Preparation:
Roast nuts in a pan without fat until they smell, allow to cool, then finely grind in the shredder.
Anise medium fine mortar.
Mix flour, nuts, sugar, 1 strong pinch of salt and 3 tsp anise in a bowl.
Add butter and rub the whole thing with your fingers into sprinkles. Add forest honey and egg yolk and knead briefly with the dough hook of the hand stirrer, then knead smooth with your hands and shaped into a flat brick, Cling film wrapped refrigerated for 2-3 hours.
Preheat oven to 180 degrees (convection 160 degrees). Form dough in portions on a floured surface into rolls about 3cm thick, cut into 40 thin slices and form them into curved kipferln, place them with a little distance on two baking paper covered trays. Bake on medium rail for 8-10 minutes.
Mix icing sugar with residual anise. Remove the Kipferl from the oven, let it cool a little until you can touch it and immediately in the sugar mixture.