Almond eyes

Ingredients for 1 servings:

• 120 g flour
• 30 g powdered sugar
• 2 egg yolks (size M)
• 50 g marzipan paste
• 50 g butter flakes
• 1 tbsp Amaretto
• 50 g jelly (raspberry or currant)
• 25 almonds, peeled
• 50 g white chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes

Makes about 25 pieces.

Knead the flour, powdered sugar, egg yolks, amaretto, grated marzipan, and butter flakes thoroughly. Cover the dough and chill for about 30 minutes. Shape the dough into about 25 walnut-sized balls and place them on a baking sheet lined with baking paper. Press small indentations into the dough. Warm the jelly and pour it into the indentations. Place an almond on top of each one. Bake the almond eyes in a preheated oven (top/bottom heat: 200°C, fan: 175°C, gas mark 3) for about 12 minutes. Remove the cookies from the oven and let them cool. Melt the chocolate coating (in a double boiler) and place it in a freezer bag. Cut off a small corner and decorate the cookies with it. Let it dry.