Swabian honey places

Ingredients for 50 servings:

• 250 g flour
• 1 tsp baking powder
• 125 g butter
• 105 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 150 g honey
• 150 g sugar
• 150 g almond flakes
• 150 g butter

Instructions

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

Super delicious Christmas biscuits with a bee sting coating

Line a baking sheet with parchment paper. Preheat the oven to 200°C (top/bottom heat). For the shortcrust pastry, knead together the flour, baking powder, butter, sugar, vanilla sugar, and egg. Chill the dough for 30 minutes, then roll it out on the baking sheet. Bake on the middle rack at 200°C (400°F) for about 12 minutes. For the topping, melt the honey, sugar, almond flakes, and butter in a saucepan. Pour the mixture onto the still-warm crust and bake at 200°C (400°F) on the second rack from the top for about 14 minutes. Caution: Do not overbake the dough, or the cookies will be too hard. The dough is ready when it is light yellow to yellow. Let the dough cool slightly and cut into small squares with a sharp knife. Dip the knife repeatedly in warm water, dry it slightly, and cut again.