Schoko Bärentatzen

Literally translated as "bear claws", this is a traditional German cookie.  By using a Bärentatzen mould which is sprinkled with fine sugar, cute bear claw figures are formed before they are gently baked.  To complete the look, the cookies are immersed in either white or brown chocolate icing. There are a few variations of Bärentatzen and I baked mine with grated chocolate in it.

Ingredients (yields about 50 pieces):
2 egg whites (medium-size)
250 g sugar powder or confectioner's sugar
100 g bitter dark chocolate, to be finely grated
225 g ground almonds

fine sugar for mould
100 g white chocolate icing
100 g dark chocolate icing

Method:
In a mixing bowl, whisk egg whites until frothy.  Add sugar powder and continue whisking until the mixture becomes thick and creamy.  Add grated chocolate and ground almonds to mixture.  Knead to a pliable dough.

By using a teaspoon, scoop portions to the size of a cherry and roll them in fine sugar.  Arrange balls on a baking tray which is lined with baking paper and leave aside for about an hour.

I am using the wooden mould which is shown below.  If you do not have this mould, you may use the french madeleine mould.  Sprinkle fine sugar in mould.  Then, overturn mould to remove excess sugar.  Place a sugared ball in it and spread dough to cover the mould.  Knock mould over worktop in order that the dough comes out. Arrange onto a baking tray which is lined with baking paper.

Bake in a preheated fan oven at a temperature of 110° C for about 30 minutes.  Once done, remove from oven and leave aside to cool down  completely.  Melt both types of chocolate icing separately. Divide cookies into two portions.  Dip the bottom end of one portion in white chocolate icing and the other portion in the dark chocolate icing. Arrange on baking tray and leave overnight.  Then, store cookies between pergament paper in an airtight tin.

Happy Baking!