Find your accommodation in Zillertal?

Peanut and nougat pine cones

150 g smooth peanut butter
75 g nougat cream spread
60 g butter at room temperature 
175 g icing sugar
1 pack chocolate cornflakes
Salt sticks
Icing sugar for the worktop
and for dusting on top


Mix the peanut butter, nougat cream spread, butter and    
icing sugar well with a hand mixer and chill the mixture    
for approx. 30 minutes.

Dust the work surface generously with icing sugar. 

Using a tablespoon, cut eight equal-sized pieces from 
the mixture and refrigerate them again.

Shape the mixture one by one on the work surface into    
cones about six centimetres high, insert a salt stick into    
the centre of each one from above to stabilise it and 
store in the freezer until further use.

Now finish one cone after the other: 
starting from the bottom, stick the cornflakes into the    
cone row by row. If the dough gets too soft, refrigerate it 
again in between. Break off the salt stick where the last 
row of cornflakes is and dust the cones with icing sugar.  
Store the pretty things in the fridge until ready to eat.