Lakkrís sörur

Liquorice Sörur

I love Sörur, and when I recently came across the idea of ​​pimping up the classic Sörur with a little licorice powder and syrup, I definitely had to try it out!

By the way, you can also say “Lörur” to these “licorice sörur” - I like this new word creation, even if it’s not mine.


Ingredients for the dough

300 g ground almonds
250 g powdered sugar
1 Tbsp grated orange peel
4 egg whites

Ingredients for the cream

4 egg yolks
80 g light syrup
60 g licorice syrup
300 g soft butter
3 Tbsp cappuccino powder

Ingredients for the glaze

300 g dark chocolate coating
1 Tbsp licorice powder


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Mix the ground almonds with the powdered sugar and the grated orange peel.

Separate the eggs and beat the egg whites until stiff.

Then mix both together...

...and use a teaspoon to place small heaps on a baking tray lined with baking paper and bake in a preheated oven at 350 °F (180 °C) for about 10 to 12 minutes until the pastries are beautifully golden.

Then let it cool down well.

To make the cream, mix the egg yolks with the light syrup.

Fold in the butter.

Mix the licorice syrup and the cappuccino powder together and let the cream solidify in the refrigerator for about 1/2 hour.

Then pipe the cream onto the cookie bases using a piping bag or something similar, or simply apply it with a teaspoon if necessary.

Then let the cookies solidify in the fridge.

Then let the couverture melt in a water bath.

Then spread the frozen, hard cookies in portions with the liquid chocolate coating and dust them directly with a little licorice powder.

Then chill again in the refrigerator and serve well chilled.

[Translated from here.]