Nut Twist Sticks

Briefly cream together the butter, sugar, vanilla sugar, egg yolk, salt and the spices (cinnamon, nutmeg, cardamom and clove powder), then quickly work in the flour until a smooth dough forms.

Wrap the dough in cling film and let it rest in the refrigerator.

Preheat the oven to 180 °C fan (200 °C conventional) and line a baking sheet with parchment paper.

Melt the brown sugar in a small saucepan over low heat.

Roughly chop 100 g peanuts and stir them into the melted sugar along with the smooth peanut butter, then set aside.

Roll half of the dough on a floured surface to about 1/2 cm thickness into a rectangle roughly 20 × 15 cm.

Spread the sugar–nut mixture evenly over the dough rectangle.

Roll out the remaining dough to the same size and, using the rolling pin, carefully place it on top of the filled dough sheet.

Cut the dough package into strips about 1 cm wide, twist each strip gently and place them spaced apart on the baking sheet.

Bake the nut sticks for 10–13 minutes until lightly golden.

Allow the sticks to cool completely.

Whisk the powdered sugar with orange juice until a thick, smooth glaze forms.

Coat the sticks with the glaze and sprinkle over the remaining chopped peanuts.

Let the glaze set, then serve the nut sticks or store them airtight.