Grünbergtaler

Cream butter with sugar until fluffy. Add orange zest, vanilla sugar, lemon juice, rum, cinnamon and salt. Stir in egg and yolk. Finally, gradually add the breadcrumbs, nuts and flour. Fill the mixture into a piping bag and pipe small round dough onto a prepared baking tray using a smooth piping nozzle (place the piping bag straight onto the tray and pipe the dough flat). Bake in the preheated oven at 165 to 175 °C for 10 to 12 minutes until light brown. While the thalers are still warm, place a chocolate drop in the center of each one and let cool. Variation: You can also pipe bushels and press a hole in the center with a floured wooden spoon. After baking, fill this with hot orange marmalade and let dry.

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