Raspberry stars

Ingredients for 1 servings:

• 125 g powdered sugar
• 250 g butter
• 1 egg yolk
• 1 pinch of salt
• ½ lemon(s), grated peel
• 375 g flour
• 1 jar raspberry jam or raspberry jelly
• lemon juice
• Raspberry spirit
• powdered sugar

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Cooking/baking time approx. 8 minutes; Total time approx. 4 hours 8 minutes

refined, with alcohol

On a work surface, mix the powdered sugar, butter, egg yolk, salt, and lemon zest until creamy. Add the flour and quickly knead into a shortcrust pastry. Shape it into a ball, cover with cling film, and let it rest in the refrigerator for at least 2 hours. Then, on a lightly floured surface, roll out to about 3 mm thick and cut out stars with a diameter of 4-5 cm. Place on a baking sheet lined with baking paper and bake in a preheated oven at 180 °C (top/bottom heat) for about 8-10 minutes until light golden brown. Allow to cool. Heat the raspberry jam or jelly (not too much, as it will otherwise become too runny) and assemble two stars at a time. I let the jam dry slightly before assembling so that it becomes sticky. Spread a thin layer of jam or jelly over the surface as well. Mix lemon juice, a little raspberry brandy, and powdered sugar to make a thin, transparent glaze and spread it thinly over the raspberry stars. Tip: Shortcrust pastry is extremely sensitive to overworking, as it will then become greasy and crumbly, making it impossible to roll out or otherwise work with. Therefore, only knead the dough for as long as absolutely necessary.