John Myers
Ingredients for 1 servings:
- 150 g wheat flour
- 100 g butter
- 50 g powdered sugar
- ½ packet of vanilla sugar
- 1 egg yolk
- 100 ml milk
- 60 g sugar
- 150 g nuts, grated
- 20 ml rum
- Apricot jam
- 1 cup cake icing (pink punch icing)
- n. B. Pistachios, chopped
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours
my favorite Christmas cookies
For the dough, combine the flour, butter, powdered sugar, vanilla sugar, and egg yolk and knead until smooth. Let rest for about 2 hours. Then roll out the dough to about 2 mm thick and cut out round tarts about 3 cm in diameter. Bake at 160°C for about 5 minutes. For the filling, bring the milk and sugar to a boil, add the ground nuts, toast briefly, let cool, and then add the rum. Place two tarts together with the nut filling and spread with (hot) jam. Cover with punch glaze (if it’s too thick, thin with a little hot water) and sprinkle with pistachios.
Facebook Comments