Leipzig Larks

Ingredients for 1 servings:

• 250 g flour
• 75 g sugar
• 125 g butter
• 1 tsp brandy
• 1 egg(s)
• 1 pinch of salt
• 250 g apricot jam
• 150 g almond(s), finely ground
• 5 drops of bitter almond flavor
• 1 egg yolk
• 4 egg whites
• 75 g flour
• 25 g starch flour
• 125 g butter, soft
• 125 g powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dough, sift the flour into a bowl. Add the egg, brandy, and salt, along with the sugar and finely chopped butter. Knead the ingredients into a smooth dough; it should not be sticky. Cover the dough and let it rest in a cool place (the refrigerator will do) for about 30 minutes. For the filling, finely blend the apricot jam. Put the butter in a bowl and beat until light and fluffy. While beating, gradually add the icing sugar, followed by the egg yolk and flavoring. Mix the flour, starch, and almonds in a separate bowl and finally stir into the mixture. Beat the egg whites with a pinch of salt until stiff and carefully fold into the mixture. After resting, knead the dough again briefly and then roll out on a floured surface to a thickness of about 5mm. Grease small baking dishes about 6cm in diameter and line with about 2/3 of the dough. Prick the dough several times. Spread the jam over the dough and spread the mixture over the top. Finally, form small strips from the remaining dough and place two at a time in a cross shape on each filled ramekin. Place the ramekins in the preheated oven and bake at 180°C (top/bottom heat) or 165°C (fan oven) for a good 20 minutes. Once the larks are done, turn them out immediately and place them on a wire rack to cool. They’re delicious both hot and cold!