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Angel eyes

updated

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Ingredients for 1 servings:

  • 150 g flour
  • 40 g hazelnuts
  • 50 g sugar
  • 1 packet of vanilla sugar
  • 100 g butter
  • 1 egg yolk
  • 1 tsp, levelled cocoa powder
  • 30 g jelly (currant), red
  • 30 g jelly (quince)
  • Powdered sugar, for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

with light and dark dough

Mix the flour, hazelnuts, sugar, and vanilla sugar. Add the fat and egg yolk. Knead into a smooth dough. Knead half of the dough with the cocoa powder. Cover and chill for about 1 hour. Form flat balls (about 2 cm in diameter), place on a baking sheet lined with baking paper, and make small indentations. Bake in a preheated oven at 200°C for 12-15 minutes. Heat the jelly separately. Fill the holes in the dark biscuits with quince jelly and the blackcurrant jelly into the holes in the light biscuits, and let dry. Dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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